1Put the almonds in a frying pan and place over a low heat and stir them occasionally and fry the for about 3 min. Put the aside and let them cool down.
2Put all the ingredients apart the jelly, oil and pepper, into a large bowl and stir together.
3Put everything into a liquidiser and process until very smooth indeed. Pour into the sieve. Use the back of a ladle to press the soup through into the bowl beneath, forcing out every last drop of liquid.
4Add a twist of white pepper then taste the soup and whisk in any further seasonings if necessary to suit your taste.
5Cover and chill in the fridge for at least 2 hours.
6When you pour the soup into a bowl add a halved grapes on the top.