WATERMELON PISTACHIO GAZPACHO

This takes its cue from the white gazpacho of Spain. It is sweet and sour and fabulously intense with the balance of sherry vinegar and watermelon. A small watermelon will provide more than enough flesh, and should also come pip free, which is one less task.

ServeS 4

250g pistachios

2 spring onions, trimmed and chopped, plus extra to serve

700g watermelon flesh, deseeded and cut into chunks 3 tbsp sherry vinegar

4 tbsp extra virgin olive oil sea salt pomegranate seeds

★ Whiz the pistachios as finely as possible for several minutes in a food processor until they start to cling together or to the sides. Add the spring onions, blend again, then add the watermelon and whiz it all together. Now add the vinegar, oil and salt to taste.

★ Cover and chill until required; it will keep well for a couple of days. If you want to eat the soup straight away, then pop a few ice cubes in the centre. It will thicken a little as it chills, but can be thinned with a drop of water if wished.

★ Serve chilled scattered with a few pomegranate seeds and sliced spring onions.