Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

Toss the green grapes with 1 tablespoon of olive oil on the baking sheet and roast for 15-20 minutes until they are soft and slightly blistered.

While the grapes roast, place the crustless bread in a small bowl and cover with a splash of water to soak for about 5 minutes, then squeeze out the excess liquid.

Drain and rinse the soaked cashews thoroughly.

In a high-powered blender, combine the cashews, soaked bread, garlic, sherry vinegar, salt, and 1 cup of the cold water.

Blend on high speed until a smooth, thick paste forms.

With the blender running on low speed, slowly drizzle in the 1/3 cup of extra virgin olive oil to emulsify the soup.

Add the remaining 1 cup of cold water and blend again until the soup reaches your desired consistency; it should be creamy but pourable.

Taste and adjust seasoning, adding more salt or vinegar if needed to balance the flavors.

Refrigerate the soup for at least 30 minutes to chill thoroughly before serving.

Pour into bowls and top with the warm or room-temperature roasted grapes and a sprinkle of fresh thyme.