Firstly, you will need a bunch of ingredients. Prepare the following:

Ingredients

• 1 loaf (200g/7 oz) day-old white Italian bread, crust removed
• 155 g (1 cup) whole blanched almonds
• 3-4 garlic cloves, chopped
• 125 ml (1/2 cup) extra virgin olive oil
• 80 ml (1/3 cup) sherry or white wine vinegar
• 315-375 ml (1 1/4 – 1 1/2 cups) vegetable stock
• 2 tablespoons olive oil, extra
• 75 g (2 1/2 oz) day-old white Italian bread, exrta, crust removed, cut into 1 cm (1/2 inch) cubes
• 200 g (7 oz) small seedless green grapes

Method

1. Soak the bread in cold water for 5 minutes, then squeeze out any excess liquid.Chop the almonds nad garlic in a processor until well ground. Add the bread and process until the mixture is smooth.
2. With the motor running, add the olive oil in a steady slow stream until the mixture is the consistency of thick mayonnaise. Slowly add the sherry and 315 ml (1 1/4 cups) of the stock. Blend for 1 miunte. Season with salt. Refrigerate for at least 2 hours. The soup thickens on regrigeration so you may need to add extra stock or water to thin it.
3. When ready to serve, heat the extra oil in a frying pan, add the bread cubes and toss over medium heat for 2-3 munutes, or until golden. Drain on crumpled paper towels. Serve the soup very cold, garnished with the grapes and bread cubes.