Tart London: How to make cucumber gazpacho

Cold soups make us think of skipping off to Mediterranean soil: mornings spent lazing by the water sipping chilled wine, before a lunch of refreshing gazpacho under a parasol. Bliss. Luckily, we’re now in that short summery window when chilled soups are appetising in England, too, so it’s time to get creative with the blender. They’re so easy to make. Just chuck all your ingredients in and blitz with plenty of seasoning, then chill for a good few hours.

There are lots of great recipes for gazpacho, an Andalusian peasant dish designed to stretch cheap ingredients to the limit. Some are blended with bread, some without. Some are fine and light, others are hearty main courses. Here we’re keeping it light, the perfect dish to whet the appetite.

In early July we took a much needed holiday to Lucy’s house in Spain: a beautiful 16th-century monastery. We intended to work for a few hours each day, but in the baking sunshine, relaxation ended up taking priority. One thing we did do was visit local markets to buy fresh produce to cook. It was just what we needed: outdoor cooking, clean air and flowing rosé.

We created this soup there and since we got back we’ve made it for numerous events, both in little cups as canapés and as plated starters. It’s perfect for those seriously hot London summer days.