Puree 3 1/2 cups unsweetened almond milk; 1 cup baguette cubes with crust removed (1/2-inch dice); 1 garlic clove, peeled; 1 tablespoon sherry vinegar; and 1 1/2 teaspoons kosher salt in a blender on high speed until very smooth. With the machine running, add 1/3 cup extra-virgin olive oil in a steady stream. Pour through a fine-mesh sieve and stir the solids in the sieve to help the liquid pass through, but don't press on them. Discard the solids. Refrigerate the soup until very cold, at least 1 hour and up to 2 days. Before serving, taste and add more vinegar and salt if desired. Top with 12 seedless green grapes, sliced, and 2 tablespoons flat-leaf parsley; drizzle with olive oil.
To make this soup heartier, add cooked and chilled crab-meat or scallops.
Recipe by Genevieve Ko.