Green Grape Gazpacho
1 vanilla bean
2 cups orange juice
2 cups grapefruit juice
2 medium English cucumbers, peeled and sliced into 1/2-inch rounds  
1 medium clove garlic, minced  
1/2 cup slivered almonds  
2 cups white grape juice  
1 tablespoon honey  
Kosher salt  
3 tablespoons red wine vinegar  
4 cups seedless green grapes  
2 tablespoons extra-virgin olive oil  
Instructions:
Using a paring knife, split the vanilla bean down the center and place in small saucepot with the orange and grapefruit juice. Bring to a boil, then transfer to a bowl and chill.
Combine and puree the cucumbers, garlic and almonds with the white grape juice, honey, a generous pinch of salt and about 1/2 cup cold water in a blender. Blend in the red wine vinegar and about 3 cups of the grapes. Taste for seasoning. Transfer to a large bowl and refrigerate until ice cold, about 2 hours.
Serve: Slice the remaining cup grapes in half. Stir the orange and grapefruit juice into the gazpacho. Serve gazpacho garnished with the remaining grapes and drizzled with the olive oil.
