Directions

1. Combine water, grapes, cucumber, garlic, celery, and bread in a blender. Blend at a high speed until very smooth, about two minutes. Make sure to scrape down the sides with a rubber spatula to incorporate everything.
2. With the blender running, add the sherry vinegar and kosher salt. Slowly drizzle in the olive oil. Once creamy, add in the cayenne and blend for a few more seconds.
3. Transfer to a bowl or container, cover, and refrigerate until cold.
4. For the relish, toss all ingredients together until well combined.
5. Pour gazpacho into a bowl and top with the grape relish. Serve with a drizzle of olive oil.