Blanch the green almonds for 10 seconds in boiling water, then immediately transfer them to iced water to cool. Carefully peel them to remove the outer skin.

In a blender, mix the peeled green almonds, garlic clove, tomato water and a pinch of salt. Whisk until the texture is smooth and silky.

Pour the white gazpacho into shallow plates or bowls, enough to cover the base. Carefully add a few halved grapes in the centre for a touch of sweetness and contrast.

Drizzle with a few drops of olive oil and, if desired, finish with a few flakes of sea salt for added texture.

Serve well chilled.