A chilled raw soup originating in the south of Spain, gazpacho is perfect served cold on hot summer days. There are many versions and recipes but this one is a favourite of mine, using the overlooked yellow tomato. These aren't as common as their red counterparts but you should be able to source them at this time of year from good greengrocers and food markets. Better still, try growing your own.

Yellow tomato gazpacho

Serves 4

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Half a cucumber

1 shallot

1 garlic clove

1 yellow pepper

500g cherry yellow tomatoes

100g white bread

3 basil leaves

10ml white wine vinegar

10g coriander, chopped

60ml extra virgin olive oil

8 cherry vine tomatoes

1 avocado

Get a good heat going on your grill.

Peel the cucumber, shallot and garlic before chopping them roughly and placing them in a liquidiser.

Cut the pepper in half, removing the seeds and stalk, and add it to the liquidiser along with the cherry tomatoes, bread, basil, white wine vinegar and half of the coriander. Blend well until smooth then season with salt and pepper. Now add half of the olive oil before blending for two more minutes.

Place the cherry vine tomatoes under the grill until the skins turn black then allow them to cool.

Now peel and roughly chop the avocado and season it with salt.

To serve, pour the soup into bowls and add the grilled tomatoes and chopped avocado to the centre before adding the remaining coriander and dressing with the remaining olive oil.