To peel the skin off the almonds, place the almonds in a pot of boiling water for 60 seconds, no more. Drain them onto a colander and rinse them with cold water to cool. Blot the almonds dry, then press them between your fingers to peel of the skin. Set aside.

In a blender, add the almonds, garlic, and 2 cups of water. Blend until the almonds are liquefied.

Add the bread, white wine vinegar, extra virgin olive oil, salt, remaining water, and blend until completely smooth.

Chill the soup in the refrigerator for two hours or overnight.

Taste and adjust the salt. If you want a thinner consistency, add a little more cold water.

To serve, pour the cold soup into bowls and garnish with the grape halves.