850 ml (1 1/2 pints) chilled water or chicken stock
1–2 tablespoons white wine or apple vinegar
seedless green grapes, sliced
1 red or green chilli, deseeded and finely sliced
Put the blanched almonds into a food processor and whizz to a paste. Add the bread and garlic and replace the lid. With the motor running, drizzle in the oil through the feed tube, then gradually pour in the water or stock until the mixture has a smooth pouring consistency. Add the vinegar and season with salt.
Place 2–3 ice cubes in each of 4 serving bowls, ladle over the soup and serve sprinkled with the grapes and chilli and drizzled with olive oil.