Soak the bread in water, then squeeze it dry and place it in a food processor.

Add the blanched almonds and chopped garlic, and process until smooth.

Add the vinegar and salt to the mixture.

With the motor running, gradually drizzle in the olive oil until fully incorporated, giving the mixture a mayonnaise-like consistency.

Then, gradually add the cold water while continuing to process.

Transfer the gazpacho to a medium bowl, cover it, and refrigerate for at least 2 hours, or overnight, to chill and allow the flavors to meld.

Before serving, taste the gazpacho and adjust the seasoning with more vinegar or salt if necessary.

Garnish each serving with 4 green grapes and 3 shrimp, if using.

Serve the gazpacho cold.