Soak the breadcrumbs in a little cold water and then squeeze out the excess. In a food blender, blitz the almonds until very fine – you can soak them first in water to plump them out a bit. Add the garlic, moist breadcrumbs and olive oil. Gradually add the water, all the time having the blender on slow or pulse. When this is done, put the mixture through a sieve, to make it super-smooth, almost creamy. Season the soup with salt and sherry vinegar, and serve with the halved grapes scattered on top and a drizzle of your best olive oil.