Yield: 4 servings
2 cups Pistachios, shelled
1 medium Cucumber, peeled, seeded and diced in 1/2-inch cubes
1 cup Celery stalk, diced
1½ cups Pain de mie (or other soft white bread), chopped
2 small Garlic cloves, degermed and finely chopped
4 cups Cold water Juice of One lemon
2 teaspoons Kosher salt 1 cup watermelon, 1/4" cubes
1 cup Croutons 4 sprigs Fresh tarragon
1/8 tsp Ground white pepper
Extra virgin olive oil
In a large bowl, combine the pistachios, most of the diced cucumber (reserving a small amount for garnish), celery, pain de mie, garlic and water.
Working in two separate batches, pour half of the ingredients into a blender and puree on high speed until contents are smooth throughout, about 2 minutes, and then transfer to a large bowl. Repeat with remaining ingredients. Stir in the freshly squeezed lemon juice.
Strain all of the liquid through a fine-mesh sieve into a glass bowl or airtight container, gently pushing all of the liquid through with a spatula or back of a ladle. Discard the solid ingredients.
Season the soup with salt; refrigerate until well chilled, at least 2 hours or overnight.
To serve, divide the soup into 4 shallow bowls and garnish evenly with the reserved cucumber and diced watermelon. Scatter croutons and a sprig of tarragon on top of each bowl. Season with ground white pepper to taste and drizzle small dots of extra virgin olive oil over the top.