This summer I’m spending as much time as I can away from the hot kitchen, and outside with my family, loading up on cool refreshing foods to compliment the sunshine. This Asian-inspired gazpacho takes inspiration from the Spanish summer classic, with a punchy sour twist to keep you going.

Serves 4-6

The Vegetables

1 whole cucumber, cut into chunks

flesh from 1/2 ripe avocado, cut into chunks

1 tsp. avocado oil

1 large green tomato

1 clove garlic, peeled

large handful of water cress

1/2 jalapeño pepper

1 small celery stalk

The Liquid

3 tbsp. rice vinegar

2 tsp. palm sugar

4 tsp. yuzu

1 tsp. sea salt

70-200ml water

Garnish

2 whole cucumbers, sliced

1/2 finely diced ripe mango

1/4 pomelo pulp

handful roughly chopped corriander

drizzle of olive oil to finish

PREPARATION

Cut the jalapeño in half, de-stem and de-seed it before finely chopping and adding it to a food processor or blender along with the remaining vegetables and all the liquid save the water. Blend until smooth. Then, slowly pour in the water whilst blending (if this option is available- otherwise add a little at a time and then blend) until you’ve reached your desired thickness. Taste and adjust seasonings if necessary, then chill the soup for a minimum of 30 minutes before serving.

When ready to serve, slice your remaining cucumbers, dice the mango, and scoop the juicy cellular flesh of the pomelo, adding a scoop of the fruits on top of each cucumber slice. Scatter with a pinch of coriander and a drizzle of olive oil. Serve the gazpacho in small shot glasses as a refreshing starter or canapé.