Method

• 1.
  Place the smoked almonds in a blender with 2 cups (500ml) cold water and whiz until smooth. Add 800ml almond milk, then slowly pulse in the soaked breadcrumbs. Add the sherry vinegar and squeeze in the roasted garlic, discarding the skins, and whiz until combined. Season to taste. Refrigerate for 2 hours for flavours to develop.
• 2.
  Preheat oven to 180°C. Grease 2 large baking trays and line with baking paper.
• 3.
  Toss the grapes in the oil and place on one of the prepared trays. Lay the Serrano ham on the remaining tray. Roast grapes and ham for 12-15 minutes until grapes are blistered and ham is crisp. Set both aside until ready to use.
• 4.
  When ready to serve, add remaining 200ml almond milk and 1 cup (250ml) water to the soup to loosen. Pass through a fine sieve into a large non-stick saucepan and warm over medium-low heat, stirring frequently, for 10-12 minutes until heated through. Season well. Add extra water if you like your soup thinner.
• 5.
  Divide soup among bowls and top with chopped celery, roasted grapes, a drizzle of extra olive oil and a few drops of extra sherry vinegar. Add the crispy Serrano ham and scatter with extra chopped smoked almonds. Serve immediately with extra sherry vinegar on the side.