Green gazpacho

SERVES 4 // PREP TIME 10 MINS (PLUS CHILLING)

This fresh, vibrant take on a classic leaves out the tomato and instead adds body with avocado. Lime, rather than vinegar, brings the acidity. Keep it in the repertoire for a hot day, when the thought of even turning on the stove is too much to bear. ½ onion, coarsely chopped 1 garlic clove, coarsely chopped 2 green capsicums, coarsely chopped 1 telegraph cucumber, coarsely chopped

Juice of 3 limes 1 small firm but ripe avocado, diced

Mint leaves and extra-virgin olive oil, to serve

1 Combine onion, garlic, capsicum and cucumber in a blender. Add lime juice and a large pinch of salt, and blend until finely chopped. Add three-quarters of the avocado and 250ml chilled water, and blend until smooth (do this in batches if necessary; add a little water if you like the soup thinner). Season to taste and refrigerate until chilled (2 hours). 2 To serve, top with remaining avocado and mint, drizzle with oil and season to taste.