Step 1

Soak bread in a bowl of water, drain, then squeeze bread to remove excess moisture.

Step 2

Process soaked bread, garlic, whole almonds and 375ml (1 1/2 cups) water in a food processor until very smooth. Transfer to a large bowl or container, stir in vinegar, oil and 500ml (2 cups) water, then season with salt and pepper. Cover and refrigerate for 4 hours or until well chilled.

Step 3

Ladle soup among bowls. Scatter with grapes and slivered almonds.