Whipped Melon Soup with Chives Crispy Squares

Ingredients

• 400 g watermelon
• 400 g cherry tomato
• 1 red bell pepper
• 1 small onion
• 2 tbsp white wine vinegar
• 1 tbsp soy sauce
• 1 tbsp honey
• 8 blanched almond kernels
• 200 ml ice water
• 6 tbsp gin (e.g., Tanqueray Ten)
• a pinch chili powder
• salt & pepper
• 2 tortilla sheets
• 4 tbsp Becel Gold
• Lemon
• Salt
• 1 bunch chives

Instructions

1. 1.

   Cut watermelon into pieces. Blend with cherry tomatoes, half a red bell pepper, onion, almonds, spices, ice water and 4 tbsp gin until very smooth. Taste and refrigerate.

2. 2.

   Cut tortilla sheets into diamonds and triangles; bake at 160 °C for about 4 minutes until browned. Remove from oven and cool.

3. 3.

   Meanwhile whisk Becel Gold with a fork until creamy, season with lemon juice and salt. Spread on the crispy squares and sprinkle generously with chive ribbons.

4. 4.

   Fill glasses with soup, garnish with pepper cubes and chive stems, drizzle each with 1 tsp gin.

5. 5.

   Serve the chives‑crispy squares alongside the soup.