Add 4 slices of a baguette to a bowl, add 1 cup of cold water to the bowl, and soak the bread for about 10 minutes

Using a tall plastic cylinder, add 1 cup of blanched almonds, the 4 slices of baguette that have been soaking in water, 1 clove of garlic, 1 teaspoon red wine vinegar, 3 tablespoons extra virgin Spanish olive oil, ½ teaspoon of sea salt and ½ cup cold water

Using a handheld mixer, mix everything in the cylinder for about 3 minutes, until you get a smooth puree

Cover the plastic cylinder with seran wrap and add to the refrigerator for at least 2 hours

Grab about 10 seedless green grapes, cut them in half and remove the skin, set aside

Once your puree has cooled in the refrigerator, take it out, remove the seran wrap and stir the puree with a spoon

Add the puree into 2 shallow bowls, garnish with the cut grapes on top of the soup and drizzle with a little extra virgin Spanish olive oil