In a blender, combine almonds with water and garlic and blend at high speed until milky; you may need to stop and scrape down sides of blender jar once or twice.
Add bread and blend until very smooth.
Season with salt, blend in vinegar and Extra Virgin Olive Oil from Spain. If using a less powerful blender, you may want to pass the soup through a fine-mesh strainer at this point; with a high- powered blender, that won't be necessary.
Transfer soup to a sealed container and refrigerate until very well chilled, at least 2 hours and up to 2 days.
Cut up grapes into halves and season with Extra Virgin Olive Oil from Spain, and a touch of salt.
To serve: Place grapes at bottom of bowl. Pour soup into bowl, place almonds on top, garnish with mint, and drizzle with good amount of Extra Virgin Olive Oil from Spain.
Source: Adapted from Seriouseats.com, as served at the 2018 Menus of Change® conference.
1 cup Almonds, blanched
3 cups Cold water
1 ea. Garlic, cloves
1/3 lb. Rustic bread, all crust removed, cut into 1-inch cubes