Make the gazpacho: In a large bowl, combine the English Cucumber (1), White Seedless Grapes (0.50 pound), and Garlic (1 clove). Add Kosher Salt (1 teaspoon), and White Balsamic Vinegar (1/4 cup) toss to coat, then set aside to marinate for 20 minutes.
Meanwhile, in a small bowl, pour Water (1/3 cup) over the Bread (2 slice). Let it sit until it softens, about 10 minutes.
In a small skillet over medium heat, toast the Almonds (1/4 cup) tossing frequently, until fragrant and starting to color, about 5 minutes.
Immediately transfer to a plate to cool, about 5 minutes.
Add the almonds to a food processor and pulse until finely minced. Add the cucumber mixture, soaked bread, Fresh Dill (1/4 cup), Extra-Virgin Olive Oil (2 tablespoon), Yogurt (1/3 cup), and Freshly Ground Black Pepper (to taste) to the processor bowl.
Purée until smooth. Season with Salt and Pepper (to taste). Chill until ready to serve.
Make the salsa: In a medium bowl, combine the Cherry Tomato (1 1/4 cup), Red Onion (1/2 cup), Jalapeño Pepper (1), Kosher Salt (1 pinch), Extra-Virgin Olive Oil (2 tablespoon), and White Balsamic Vinegar (1 tablespoon). Taste and adjust seasoning as needed.
To serve, ladle the soup into bowls. Spoon a tablespoon of the salsa on each bowl of soup just before serving, serving more on the side.