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.

Here’s one, when you want a chilled soup that’s neither gazpacho nor ajo blanco. It will keep well in the fridge overnight, ready for an alfresco lunch the next day.

INGREDIENTS Serves 2

1 cucumber unpeeled,¾ of it roughly chopped, the rest finely diced
1 green chilli, ½ roughly chopped, ½ finely diced
50 g smooth peanut butter
80 ml olive oil
1 lime, zest finely grated, to get 1 teaspoon, and juiced, to get 2 tablespoons
Fine sea salt
15 g fresh dill leaves
1 garlic clove, crushed
10 g peeled ginger, roughly chopped
50 g crustless bread, torn into small pieces
100 g ice cubes
100 g greek yoghurt

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.

Original Recipe. Yotam Ottolenghi writing in the Guardian