Chilled soup to get going

It doesn’t have to be eggs. Nigel Slater suggests a fresher start

Melon, tomato and basil soup

A refreshing start to a summer’s day. Ideally, something to make the night before and keep in the fridge. Serves 4

tomatoes 500g, medium-sized

cantaloupe or other orange melon, 1kg

mineral water 100ml, chilled

basil a handful

lime 1

olive oil 1 tbsp

ice cubes 100g Cut the tomatoes in half, scoop out the seeds and discard, then use a grater to reduce them to a coarse purée. Cut the melon in half, discard the seeds, then cut away the skin with a knife. Reduce the melon flesh to a rough purée in a blender. Stir the melon and grated tomato together, then stir in a little ice-cold mineral water to bring it to a thick soupy consistency. Shred the basil leaves and stir them into the tomato and melon, then season lightly with salt, a squeeze of lime and a little pepper. Chill thoroughly, then trickle with a little olive oil and a handful of crushed ice before serving.

Puffed rice with cucumber

A crisp, lightly spiced way with puffed rice. Serves 4, as a side dish

pomegranate 1, small

cucumber 400g

coriander seeds 1 tsp

cumin seeds 1 tsp

groundnut oil 2 tbsp

garamasala 1 tsp

curry powder 1 tsp

almonds 50g, whole and skinned

chickpeas 1 x 400g can

hemp seeds 30g

sunflower seeds 30g

puffed rice 30g, unsweetened

olive oil

Crack open the pomegranate and remove the seeds, putting them in a mixing bowl. Peel the cucumber, then cut in half lengthways. Scrape out the seeds, then cut the flesh into dice. Toss together with the pomegranate. Put the coriander and cumin seeds in a pan and warm until crisp and fragrant. Tip the toasted seeds into a mortar and crush to a fine powder. Warm the oil in a shallow pan then, keeping the heat low, add the cumin and coriander, garamasala and curry powder, then the almonds. Warm the nuts and spices, moving everything round the pan so it doesn’t burn. Drain the chickpeas and stir them into the spices and almonds, together with the hemp seeds, sunflower seeds and puffed rice. Tip the warm mixture into the pomegranate and cucumber, add a trickle of olive

oil, then toss gently and serve.