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 and coarsely 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 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 you’re ready to serve, pour in 1/2 cup 35% whipping cream and stir gently with a wooden spoon until fully combined.
