Chilled almond soup with apple and fig

This chilled soup is an absolute Andalusian classic, the precursor of gazpacho and son of mazamorra (made without almonds). Cities quarrel over who invented it, with Málaga usually winning, but Granada is a close second. The classic version floats white grapes with a slick of olive oil on top, but Juan Francisco brings an original twist. Use the best almonds you can get hold of (or afford), if possible, the Spanish Marcona variety, which is rounder and more flavorful than the bland,