Soak the bread in a cold water for minutes. Then squeeze out any excess liquid.

Chop the almond and garlic in a food precessor until well ground.

Add the bread and process until smooth.

With the motor running, add the oil in the steady low stream until mixture is the consitency of thick mayonnaise. add a little water if the mixture is too thick.

Slowly add the sherry and 1/2 cup of the stock. Blend for 1 minute.

Season with salt and refrigerate for at least 2 hours.

The soup thickens on the fridge so you may need to add stock or water to thin it.

When ready to serve, heat the olive oil in the frying pan. Add bread cubes and toss over medium heat for 2 - 3 minutes or until golden brown. Dran on paper towels.

Serve the soup very cold. Garnish with grapes, bread cubes and drizzle a bit of extra virgin olive oil.