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Berry gazpacho with pistachio tuiles

Prep:

Cook:

Serves:

    INGREDIENTS
    200g strawberries, hulled
    200g raspberries
    100g redcurrants, picked
    50g blackberries
    6 fresh mint leaves
    50g icing sugar
    2 tbsp blackcurrant jam
    Juice of half a lemon

    FOR THE BISCUITS
    100g icing sugar
    30g plain flour
    80g butter
    6 tbsp orange juice
    75g pistachios, roughly chopped

    Makes about 40 biscuits

    METHOD
    Wash fruit and blend with the mint, sugar, jam and lemon juice.
    Sieve to remove seeds or lumps and freeze for 30 minutes.
    To make the biscuits: preheat oven to 160°C and line two large oven trays with baking parchment.
    Mix the sugar and flour. Melt the butter with the orange juice, cool slightly then mix with the flour/sugar mixture until you have a smooth dough. Stir in the pistachios
    Spoon circles ¾ cm wide at least 2cm apart — they will spread a lot.
    Cook for 15 minutes. Remove from the oven and cool. Store in an airtight box. Serve with the chilled gazpacho in mini bowls or canape spoons.

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