CHILLED TOMATO & WATERMELON GASPACHO

SERVES 4

• ½ red onion, finely chopped • ½ cucumber, peeled and seeds removed • 3 cups pure tomato juice, chilled • 200g fresh watermelon, seeds removed and cubed • 1 mild green chilli, chopped • 1 tsp paprika • 1 tbsp balsamic vinegar • ½ cup macadamia nut oil • Himalayan salt and black pepper

FOR THE TOPPING

• 20g macadamia nuts, toasted • ½ avocado, cubed • 5g fresh coriander, chopped

1. Blitz the onion, cucumber, tomato juice and watermelon in a food processor until it is smooth.

2. Add the chilli, paprika and balsamic vinegar and, with the machine running, slowly add the nut oil. Season to taste.

3. Chill the soup in the fridge.

4. For the topping: Mix all the ingredients. 5. To serve: Ladle the soup into serving bowls and garnish with the topping.