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.
