Moorish Chilled Almond and Orange Blossom Soup with Apple and Watercress Dressing

• 3/4 cup (3 1/2 ounces, 100 grams) blanched almonds
• 1 garlic clove
• 2 thick slices day-old bread soaked in water until soft
• 1/2 green apple peeled, quartered and chopped
• 3/4 cup (200 ml) water
• 1/2 cup scant (100 ml) extra virgin olive oil plus 1 tablespoon extra
• 1/3 cup (80 ml) sherry vinegar divided
• 1 teaspoon orange blossom water
• Pinch sea salt
• 8 large raw or grilled shrimp peeled, deveined, and tails removed
• 1 small red chili seeds removed, and diced
• 1 tablespoon finely chopped cilantro
• Zest of 1 lemon

Apple and Watercress Dressing:

• 1 green apple peeled, cored, and finely diced
• Handful sliced almonds
• 1 tablespoon Heaped chopped chives
• Handful watercress leaves picked
• Drizzle extra virgin olive oil
• Pinch sea salt