Process the almonds, garlic, and salt until finely ground.
Add the vinegar and process.
Remove the crust from the bread, and soak in the water.
Wring out the water, reserving the water, and add bread to the processor
Process until reduced to a fine paste. As motor runs, dribble the olive oil into the paste.
Add one cup of the reserved water, and process.
Puree the corn and the grapes till smooth.
Combine the grapes and the almonds in a large bowl.
Whisk in the remaining water. Press mixture through a fine sieve.
Press hard on solids, and then discard them.
Chill soup and season with salt and additional vinegar to taste.
While soup chills:
Preheat oven to 400
line two sheets. Toss grapes with a teaspoon of oil, and put in one sheet.
Toss tomatoes with the other teaspoon of oil, and put in other sheet.
bake grapes and tomatoes switching position of pans halfway through baking, until wrinkled and slightly caramelized (about 30 minutes).
place grapes and tomatoes in a large bowl.
Toss in the corn and the crabmeat.
Stir Gazpacho and ladle into chilled bowls, then divide crab mixture between the bowls.