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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