Italian Bread Soup

My husband, Tony, gleaned this recipe for me on his last trip to Sydney. He must have bribed the chef for it.
Ingredients
1 1/2 loaves of crustless, day old Italian bread, cut in 1/2 inch 2 cms cubes
1 cup whole blanched almonds
4 crushed cloves of garlic
1/2 cup of virgin olive oil
1/3 cup of white wine vinegar
1 1/2 cups of vegetable stock
1 cup of small seedless green grapes
Method
Soak the bread in cold water for 5 minutes then squeeze to remove excess moisture.
Put almonds and garlic in a food processor and process until well ground. Add the bread and process to a smooth paste.
With the motor running slowly add the olive oil in a steady stream until it thickens.
Slowly add the white wine vinegar and stock until the mix has reached a running consistency.
Blend for 1 minute.
Place in the refrigerator for 2 hours. The soup will thicken so add more stock or water to get the right consistency.
Decorate with the sliced grapes.
Serves 4 people.

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