Having moved on from hot soup season (well, just about, anyway, considering summer’s been pretty rubbish so far), we need to delight in chilled soup while we can. With prep that involves little more than peeling and blitzing, these soups are the easiest of cold comforts for hot (or at least warmer) days. There’s something so unreconstructed about them. They just are what they are: ripe fruit or vegetables, yesterday’s bread, a bit of sunshine. Peel, blitz, drink, repeat … Cucumber, yoghurt and peanut soup (pictured top) Here’s one to bookmark for when you want a chilled soup that’s neither gazpacho nor ajo blanco. It was the result of a bit of a fridge-raid, to be honest, and I was more than delighted by the outcome. It will keep well in the fridge overnight, ready for an alfresco lunch the next day. Prep 20 min Cook 5 min Serves 2 1 cucumber (300g), unpeeled, ¾ of it roughly chopped, the rest finely diced 1 green chilli (20g), stem removed, ½ roughly chopped, the rest finely diced (removed the pith and seeds if you prefer less heat) 50g smooth peanut butter 80ml olive oil 1 lime, zest finely grated, to get 1 tsp, and juiced, to get 2 tbsp Fine sea salt 15g fresh dill leaves 1 garlic clove, peeled and bashed 10g peeled ginger, roughly chopped 50g crustless bread, torn into small pieces 100g ice cubes 100g greek yoghurt First, make the drizzle. Put the finely diced cucumber and finely diced chilli in a bowl, add a tablespoon and a half of the peanut butter, two tablespoons of olive oil, the lime zest and juice, and an eighth of a teaspoon of salt, and stir to combine. Stir in a third of the dill and set aside. Put all the remaining ingredients in a blender, add half a teaspoon of salt, then blitz for about a minute – the mix may need a little encouragement to get going, so start by pulsing until it starts to liquefy. Give it a full minute to help aerate the soup and give it a lovely texture. To serve, divide the soup between two bowls and swirl over the limey drizzle. Sprinkle the remaining dill on top and serve. Watermelon and tomato gazpacho with almond paprika oil If you have some fresh coriander, then blitz about 10g into the gazpacho; if you have some fresh mint, tear a few leaves and stir them into the salsa; and if you have neither, then just crack right on. Prep 15 min Cook 10 min Chill 2 hr+ Serves 4 For the gazpacho 250g watermelon flesh, roughly chopped 800g ripe plum tomatoes, roughly chopped ⅓ cucumber (100g), peeled and roughly chopped ½ red onion (60g), peeled and roughly chopped 1 red pepper (150g), core, pith and seeds removed and discarded, flesh roughly chopped 2 garlic cloves, peeled 1 red chilli, remove and discard the pith and seeds if you like less heat 80g crustless stale white bread (use a gluten-free one, if you prefer) 3 tbsp sherry vinegar, or red-wine vinegar 100ml olive oil Fine sea salt For the oil 60ml olive oil 40g flaked almonds ¼ tsp smoked paprika For the salsa 50g cucumber, unpeeled and cut into ½cm dice 100g watermelon flesh, cut into ½cm pieces ½ tsp lemon juice Put all the ingredients for the gazpacho in a blender, add two teaspoons of salt and blitz smooth. Transfer to a jug or bowl, and refrigerate for at least two hours, or overnight. Put the oil in a small saucepan on a medium heat, add the almonds and cook, stirring occasionally, for three or four minutes, until lightly golden. Take off the heat, leave to cool for two minutes, then stir in the paprika and an eighth of a teaspoon of salt, and set aside. Just before serving, mix the salsa ingredients with an eighth of a teaspoon of salt. Divide the soup between bowls, top with the salsa and oil, and serve. Discover Yotam’s recipes and many more from your favourite cooks in the new Guardian Feast app, with smart features to make everyday cooking easier and more fun. Start your free trial today.