Pound the almonds, garlic and a pinch of salt to a paste with about 120
ml/4 fl oz/0.5 cup of the water. Gradually beat in the breadcrumbs, then
beat in the oil a little at a time. Stir in the wine vinegar. Stir in
enough of the remaining water to create the consistency you like and
season to taste with salt and pepper. Serve in chilled soup bowls, each
garnished with ice cubes and a few grapes.