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1
Submerge the torn bread in cold water and leave until thoroughly saturated. Lift it out and squeeze firmly with both hands until as dry as possible — the bread should form a dense, compact mass with no free moisture remaining.
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2
Place the blanched, peeled almonds, the squeezed bread, and the raw garlic cloves in a blender. Process until the mixture forms a uniformly pale, dense paste — no visible almond fragments should remain.
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3
With the blender running, pour the olive oil in a slow, continuous stream. The soup will emulsify and turn opaque white and glossy — this is where the dish lives or dies: rushed addition breaks the emulsion and the fat separates, leaving a greasy, split soup rather than a coherent cream.
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4
Add the sherry vinegar and salt. Blend briefly, then taste — the soup must be distinctly sharp and well seasoned; it should not taste bland or fatty. Adjust until the acid is assertive.
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5
With the blender running on low, pour in the ice water in a steady stream until the soup reaches a smooth, pourable, creamy consistency. It should coat a spoon lightly but flow freely.
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6
Pass the soup through a fine-mesh sieve, pressing firmly with a ladle to extract all liquid. The strained soup should be perfectly smooth and uniformly white — any graininess means further straining is required.
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7
Refrigerate until thoroughly chilled. Serve in cold bowls with muscat grapes — the soup should be cold enough that condensation forms on the bowl.