Ajo Blanco

Soak the bread in cold water for 5 minutes. Peel and chop the garlic cloves. Combine the almonds, bread, and garlic in a food processor and blend until smooth. With the motor still running, slowly pour in the olive oil until a smooth paste is formed. Add in the cold water and the vinegar. Process until the mixture is thin and smooth. Season with salt and pepper to taste. Pour the mixture into a large bowl. Float the grapes on the top of the soup. Cover and chill in the refrigerator (or instead of water previously, add ice cubes). To serve, pour the soup into individual soup bowls and garnish with the toasted almond slivers and chopped parsley, if desired.