Spanish White Gazpacho Soup

In old Rome almonds were crushed in a mortar
with garlic and salt, thinned with water,
then combined with olive oil and bread.

Ingredients
9 ounces blanched raw Almonds
2 cloves of garlic, peeled
5 ounces fresh white bread crumbs
5 ounces extra virgin olive oil
1 tbsp. sherry vinegar
1 liter (4 cups) very cold water
Coarse salt
9 ounces peeled seeded red or green Grapes

Directions:
Soak the bread in some cold water.
If you wish to use the traditional method, continue using the mortar. Otherwise, transfer the mixture to a blender at this point.
Add the almonds and blend to make a paste.
When the mixture is smooth, drizzle in
the olive oil to create an emulsion.
Add the vinegar and continue blending until smooth.
Add the very cold water until the desired consistency is reached.
Refrigerate until just before serving.
Before serving, correct the seasoning with salt and vinegar to taste.
Pour into a serving container and place the muscat grapes over top.
Crush the peeled garlic and salt in a mortar. Add the drained bread.