Place the bread in a small bowl and cover with a portion of the water. Let it soak until fully saturated, about 5 minutes.

Heat the vegetable oil in a small skillet over medium heat. Add the smaller portion of almonds and cook, stirring constantly, until the almonds are golden brown and fragrant, about 2 to 4 minutes; set aside for garnish.

Process the larger portion of almonds in a blender until they are finely ground, about 1 minute.

Squeeze the excess water from the bread and add the bread to the blender with the garlic, vinegar, salt, and cayenne. Pulse until the mixture is completely smooth.

With the blender running on its lowest speed, slowly drizzle in the olive oil until emulsified, then gradually add the remaining water until the soup is velvety and thin.

Whisk the almond extract into a small spoonful of the soup in a separate bowl. Stir a teaspoon of this infused mixture back into the main batch of soup to provide a delicate floral note without overpowering the almonds.

Transfer the soup to a container and chill in the refrigerator for at least 3 hours. The soup must be served very cold to appreciate its clean flavor.

Season with salt and black pepper to taste. Serve in chilled bowls topped with sliced grapes, the toasted almonds, and a final drizzle of olive oil.