Nigel Slater’s breakfast recipe for melon soup, and puffed rice with cucumber

Melon, tomato and basil soup

A refreshing start to a summer’s day. Ideally, something to make the night before and keep, tightly covered, 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. I suggest starting with 100ml. 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, the soup should be really cold, then trickle with a little olive oil and a handful of crushed ice before serving.

Puffed rice with cucumber and spices

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 and discarding any white pith. Peel the cucumber, lightly, leaving as much colour as you can, then cut in half lengthways. Scrape out the seeds and pith, then cut the flesh into small dice. Toss together with the pomegranate. Put the coriander and cumin seeds in a pan and warm them over a gentle heat. Let them cook, moving them around the pan, 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 skinned 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 chickpea mixture into the pomegranate and cucumber, add a trickle of olive oil, then toss gently and serve.

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