- In a saucepan, brown the almonds and garlic in the oil. Add the broth and bread. Season with salt and pepper. Bring to a boil. Cover and simmer over medium heat for 10 minutes.
- In a blender, purée the soup for about 5 minutes or until very smooth. Strain through a sieve. Refrigerate until completely chilled.
- In a skillet, brown the diced bread in the oil. Season with salt and pepper.
- Pour the chilled soup into bowls. Garnish with green grapes and bread cubes. Drizzle with olive oil.