| Toast almonds in heavy, dry skillet (preferably cast iron) over medium-high heat, stirring constantly until they are lightly browned and begin to smell toasty (be careful not to over toast them, as they will burn very quickly once they are toasted). Transfer nuts to a dish to cool.
Put apple chunks and water in blender and puree. Add spinach and tarragon, pulse the blender a few times to partially blend in the leaves. Add avocado pieces, lemon juice, oil, and 1/2 tsp. salt. Blend ingredients until smooth, thinning with more water if necessary (add 1 tbsp. ata time). Add more salt to taste if desired.
Pour soup into two bowls, top with toasted almonds, and garnisheach with a fresh tarragon sprig if desired.
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