Although I adore Manresa’s strawberry gaspacho, a recipe I wrote down from their book when I was in California back in 2014, and which since then has been my top choice of cold soup for entertaining friends in the summer, this cold cucumber and avocado one is my favorite go-to on a daily basis. I love to play around with different green vegetables, herbs and citrus. For one generous serving, place half an avocado and half to three-quarters of a cup of very cold water in a blender, and add:

option I: 1 small cucumber, peeled + handful of coriander + juice of half a lime + salt and olive oil

option II: 1/2 small cucumber, peeled + 1/2 fennel bulb + handful of dill + juice of half a lemon + salt and olive oil

option III: 1 small cucumber, peeled + handful of spinach + handful of mint + juice of half a lemon + salt and olive oil

option IV: 1/2 small cucumber, peeled + 1/2 green pepper + handful of basil + juice of half a lemon + salt and olive oil

Blend all ingredients and serve cold, maybe with a couple of ice-cubes, a drizzle of olive oil, a sprinkle of pepper and some scattered herbs.