1. In a medium bowl, submerge the bread in enough cold water to cover it; set aside for 10 minutes. Drain and then squeeze the extra water from the bread. Set aside.

2. Using a blender, purée the almonds, 2 cups ice water and the salt on high speed until smooth. Add the garlic and shallot and purée, then add 2¼ cups of the grapes, the cucumber and soaked bread and process until totally smooth.

3. With the blender running slowly, drizzle in the olive oil, adding just a little at a time to ensure that the soup emulsifies and is thick and creamy. Strain the soup through a fine-mesh strainer set over a bowl. Stir in the sherry vinegar and lemon juice, taste and adjust the salt if needed. Divide the soup among 4 bowls and top with the remaining halved grapes. Drizzle with olive oil and serve.