Roast the almonds and pine nuts together in a dry pan over a moderate heat until they are very
lightly browned. Cool, then grind to a powder. Blanch the garlic in boiling water for 3 minutes.
Drain and rinse. Soak the bread in 300ml / 1/2, pint of the water for 10 minutes, then squeeze dry.
Process the garlic, bread, nuts and 5ml / 1 tsp salt in a food processor or blender until they form
Gradually blend in the olive oil and sherry vinegar, followed by sufficient water to make a
smooth soup with a creamy consistency. Stir in 30ml / 2 tbsp of the sherry. Adjust the seasoning
and add more dry sherry to taste. Chill for at least 3 hours, then adjust the seasoning again and
stir in a little more chilled water if the soup has thickened. Reserve a few grapes for the garnish
and stir the remainder into the soup.
Ladle the soup into bowls and garnish with ice cubes, the reserved grapes and chopped fresh
chives. Serve with additional extra virgin olive oil to drizzle over the soup to taste just before
it is eaten.