To Make the Ice:
Mix all of the ingredients together in a bowl and pour into a 2 inch deep pan. Freeze for 3-4 hour until solid.

To Make the Soup: Heat a large non-stick sauté pan over high heat. Add the onions, garlic and jalapeño. Dry toast, stirring frequently, for 7-10 minutes, until half the onions, garlic and jalapeño are charred. Remove from the pan and let cool to room temperature.

Peel and seed the jalapeño. Place the avocado in a mixing bowl with the cooled onion, garlic and jalapeño. Add the tomatillos, cucumber, cilantro, oregano, nutmeg, black pepper, lime juice, miso and water. In a blender, or using a hand-held immersion blender, blend the ingredients in batches until smooth. Add salt and cayenne pepper to taste. Refrigerate for at least 2 hours or until well chilled.

To Serve:
Ladle the soup into 6 martini glasses. Sprinkle toasted almonds over the top of each. Scrape the saffron ice crystals off the pan with a fork, and place 2 teaspoons on each serving of soup. Serve immediately.

Per Serving Soup: 203 calories (64% from fat); 4.7 g protein; 15 g carbohydrate; 15 g fat; 0 mg cholesterol' 84 mg sodium; 3.5 g fiber.