Chilled Almond Soup with Grape Granita

My lovely sister got me the Movida cookbook for my birthday, and this is the first recipe that i have made from it. I think it's also the first cold soup that i've ever had. I had no idea how the ingredients were going to combine, but it looks like i realise why Movida is so popular. Everything in this soup is very well balanced and it makes a great, refreshing palate cleanser that is very light but full of clean flavors.

Ingredients:
Granita
250gm red grapes
1 cup water
100gm castor sugar

Almond Soup
150gm blanched almonds
1 2cm thick slice day old bread, crusts removed
1 tablespoon aioli (can be purchased at a specialty deli, or its quite easy to make which i did!)
450ml chilled water
Salt
1 clove garlic, crushed

Method
Granita
Remove the grapes from their stalks and process into a puree in a blender
Pass the pureed grapes through a sieve.

Heat the water and sugar together in a saucapan to a boil and then simmer until reduced by 1/3
Add the sugar syrup to the grape mix and pour both into a container for the freezer.
Every 3 hours, break up the granita with a fork. When it begins to completely set, you can form the flurry ice crystals by raking a fork up and down it.
Done!

Almond Soup
Cover the blanched almonds in water overnight.
Soak the bread in water for 1 hour.

Drain the almonds and bread and transfer to a blender or food processor with garlic and process into a puree.
Slowly add the chilled water whilst continuing to blend. Should take about 3 minutes in total.
Pass this 'almond milk' through a fine sieve.

Place the aioli into a large bowl and slowly add the almond milk, whisking constantly.
Refrigerate until ready to serve.

To serve, loosely fill the serving glasses with 2-3 heaped tablespoons of the granita.

Pour in the almond soup, approximately an equal amount to the granita.
Enjoy.