This is the recipe description.
Creamy Almond & Grape Soup
Soups & Salads
1 (3-inch-long) piece baguette, crust discarded
1 garlic clove
1/2 teaspoon salt
3/4 cup Mandelin Blanched Whole Almonds or 1/2 cup Mandelin Blanched Almond Flour
1 tablespoon Sherry vinegar or to taste
1/2 cup mild extra-virgin olive oil
2 cups ice water
24 peeled seedless green grapes and 12 peeled cooked small shrimp (about 1/2lb.)
Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water.
Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife).
Blend garlic paste and almonds in a food processor until nuts are as smooth as possible.
Add bread and 1 tablespoon vinegar and, with motor running, add oil in a slow stream, then add ice water and blend well. Force purée through a fine sieve into a bowl, pressing firmly on solids. Discard solids.
Transfer soup to a glass container and chill, covered, until cold, about 3 hours.
Season with salt and vinegar before serving. Can be chilled up to 2 days.
Gourmet, August 2002