INGREDIENTS

6 cups seedless watermelon
3 cups very ripe tomatoes
1/4 small red onion, diced
2 tablespoons Pedro Ximenez sherry vinegar
2 tablespoons olive oil
2 radishes, thinly sliced
1/4 cup blanched almonds, sliced lengthways in two
1/4 cup coriander
1 cucumber, diced
Microherbs
Salt and pepper

TO MAKE

Roughly chop the watermelon, tomatoes, red onion and coriander. Place 1/2 cup each of the watermelon and tomatoes in a medium bowl and put aside. Place remaining watermelon and tomatoes along with the red onion, oil, sherry vinegar, half the coriander and a good grind of salt and pepper into a blender and blend until a smooth puree forms.

If the puree still contains solids, strain the mixture through a fine mesh sieve, pressing through as much liquid as possible into a large bowl. Discard any residual solids and chill soup for at least one hour in the fridge.

Add the remaining coriander and the cucumber to the bowl of watermelon and tomatoes and toss through. Heat a small frying pan over medium heat and cook the almonds, tossing until golden.

Divide the soup into four bowls and top with the cucumber mixture and almonds, along with a few slices of radish and a sprinkling of microherbs.

Image via Soup.co.uk.