Almond Gazpacho with Grapes

For the almond gazpacho, toast almonds in a dry pan until golden-brown. Let cool and finely grind in a food processor. Heat milk. Split vanilla bean lengthwise and scrape out seeds with a sharp knife. Stir vanilla bean and seeds into milk, along with ground almonds.

Beat egg yolks with sugar until foamy, then stir in cornstarch. Gradually add the hot vanilla-milk to the yolk mixture. Return mixture to the pot and bring to a boil, stirring constantly. Remove vanilla bean, let cool, stirring frequently. Refrigerate.

Rinse, halve and remove seeds from grapes. Sprinkle with lemon juice and a little sugar. Let macerate until ready to serve.