Although I like the theory of chilled soups, in practice they can be a bit effete - except gazpacho. It's almost a liquid salad - totally refreshing. With apologies to Andalusia, I've added some avocado to this traditional dish.
1. Finely dice 1 cucumber, 1 red and 1 green pepper and, if you fancy, 1 red onion.
2. Soak 3 slices of white bread under cold water and squeeze dry.
3. In a blender blitz the wet bread, 6 cloves of peeled garlic and 8 medium chopped sun-ripened tomatoes (you could use canned but this really is a height of summer soup so wait until the tomatoes are peaking).
4. Add a good glug of avocado oil, the juice of 2 limes and enough water to a make a thick slurry in the blender.
5. Pour over the other chopped ingredients.
6. Season with tabasco, salt and pepper and more lime juice if required. Chill for an hour.
To serve:
1. Add ice cubes to the soup and more water if the soup is too thick.
2. Drop a good amount of diced avocado onto the top of the soup and at least 2 tbsp of avocado oil. 3 Use glass bowls if possible, and offer some robust grilled bread.