Event's 25th anniversary venue was historic, picturesque Russian River home of late actor

Place the bread in a bowl and lightly cover with water. Set aside and leave to soften - this will take about 10-15 minutes.

In a small saucepan, poach the garlic in boiling water for 3 minutes. Remove from pan and leave to cool (if you like raw garlic, you can omit this step).

In a food processor or blender, pulse together the almonds and garlic until the mixture resembles fine crumbs. Squeeze out any excess water from the bread and add the squeezed bread to the mixture in the food processor. Blend the mixture to a smooth paste.

With the food processor still running, slowly drizzle in the cup of extra-virgin olive oil. Add in the vinegar and salt.

Add in about a cup of the cold water and pour the mixture into a serving bowl or pitcher. Beat in the remaining 3 cups of water.

Taste, and adjust the salt and seasonings if necessary. The gazpacho should be tangy so more vinegar may have to be added. Chill the gazpacho until service. The soup may thicken a little as it chills. If it gets too thick for your taste, add a drop more water before service.

Serve in chilled bowls, garnished with grapes and a drizzle of extra-virgin olive oil.