In a blender, combine almonds, water and garlic and blend on high, until the mixture is smooth and creamy.
Add bread and blend on high again until very smooth. Blend in vinegar and olive oil. (If your blender is not high power, you may want to strain the soup through a fine mesh strainer.) Season with salt to taste.
Cover and refrigerate until very cold, at least 2 hours.
Give the soup a stir and serve garnished with grapes and a light drizzle of olive oil.
(Note: Roasted Marcona almonds can be substituted for the blanched almonds but will add a nuttier flavor.)
Serving Size 13.2 oz/373 gr; Calories 324; Calories from Fat 172; Total Fat 19.4 gr (30%); Saturated Fat 2.8 gr (14%); Trans Fat 0 gr; Cholesterol 0 mg ; Sodium 629 mg (26%); Total Carbohydrates 33 gr (11%); Fiber 4 gr (16%); Sugars 10 gr; Protein 6 gr (13%); Vitamin A 44%; Vitamin C 115%; Calcium 6%; Iron 14%.
* Percent Daily Values are based on 2000 calorie diet. Your Daily Values may be higher or lower depending on your caloric needs.