Red and White Summer Gazpacho

• Gather all ingredients before starting the recipe.
• Bring water in a microwave dish to boil on high for 2-3 minutes. Add 1/3 cup sliced almonds and stir, return to microwave for another 30 seconds. Strain and transfer to a blender.
• Add 1 medium English cucumber, peeled a coursely chopped, 3/4 cup water, 1 medium fresh fennel, chopped, 10-12 seedless green grapes, 1/3 cup sliced almonds, blanched, 1 honey crisp apple, peeled and chopped, 1 tbsp honey, 2 tbsp sherry vinegar, 2 limes juiced, kosher salt to taste, 2 tsp ground white pepper and 1 tsp Asian chili sauce (hot) to a blender.
• Pulse initially, and then blend until the ingredients are smooth. Taste for seasoning. The broth should be sweet, salty and spicy.
• Transfer mixture to a fine sieve and stir, using a wooden spoon, to extract the liquid from the pulp. You should only be left with the pulp from the cucumbers and fennel and the broth should be thin. If it's thick and a little grainy, put through a fine sieve again. Return liquid to the blender and refrigerate if not serving immediately.
• When ready to serve, add 1/2 cup 35% whipping cream and stir with a wooden spoon.

Serving

• Julienne 1 whole peeled honey crisp apple and 1 slice watermelon about 3" thick and slice 10 whole white seedless grapes.
  
• Using a rimmed soup bowl, mound a small portion of each of the garnish ingredients, julienned melon, apple and sliced green grapes to the bottom of each bowl. Top with fennel fronds. (This can be prepared ahead of time)
  
• Ladle (at the table) the gazpacho around the garnish, making sure that you do not cover the fruit.