2 teaspoons cumin seeds
2 telegraph cucumbers, halved, seeds removed, roughly chopped
2 avocados
1 green chilli, (seeds removed if you don’t want it too spicy)
2 spring onions, roughly chopped
grated zest and juice of 1 lemon or 2 limes
1 tablespoon white miso paste
1 teaspoon sea salt
a good handful coriander leaves and stems
¾ cup thick Greek-style yoghurt
broken up tortillas or corn chips
corn nibbles
thin slices cold smoked salmon
thinly sliced raw fish
shucked clams or mussels
1-2 baby cucumbers, thinly sliced and lightly salted
fresh coriander leaves
a few ice cubes

A chilled summer soup is always a hit when it’s too hot to cook and this one is a favourite. I always have a bit of angst as to the price of limes in summer, so often substitute with the cheaper lemon option. The toppings give some much needed crunch and often I put out a few different options. Try to remember to chill the serving bowls.

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1.In a dry pan, toast the cumin seeds until fragrant and then set aside to cool.
2.Put the cumin with all the remaining soup ingredients in a blender and blitz until very smooth, adding enough extra yoghurt or water to loosen (I needed to add ¾ cup water).
3.Chill for at least 8 hours or overnight.
4.When ready to serve, taste and adjust the seasoning if required.
5.Serve in chilled bowls, adding a cube or two of ice if you wish and topping with your preferred garnish.
6.VEGAN Use a coconut yoghurt.

Recipes & food styling Ginny Grant / Photography Tony Nyberg / Styling Fiona Lascelles

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