Ajo Blanco

When summer temperatures start pushing 40ºC there is nothing better than this chilled creamy soup... well ice-cold beer comes very close!

makes 1 litre

200g yesterday's bread; crust off

800-900ml ice-cold water

1 garlic clove, finely sliced

N.B. Ajos Morados de las pedroñas, Cuenca are the best - big on flavour, low on bite.

100g ground almonds or whole blanched

150ml good olive oil

4 tbsp jerez vinegar

12 seedless white grapes; skinned

8 small cubes of watermelon2 slices of jamón serrano; 2cm strips

Maldon sea salt

1. Break the bread into a large bowl and cover with the half water. Place in the fridge for 30 minutes: this allows the bread time to absorb the water; and keeps it cold.

2. Transfer the bread to a liquidiser along with the garlic and almonds: blend to a creamy purée.

3. Lower the speed, of the liquidiser, and gradually add the oil; then the vinegar, and finally, enough water to give the soup a creamy texture.

4. Transfer the soup to a large jug; season to taste and adjust the vinegar if necessary. Chill in the fridge for at least 1 hour.

5. Ladle the soup into serving bowls and decorate with the watermelon, grapes and ham. Finish with a drizzle of olive oil.

Hot & Sour soup / Tom Yum

serves 2

12 shell-on fresh prawns

olive oil

750ml water

1 tsp Tom Yum paste

4 Kaffir lime leaves

2 sticks of lemon grass,5cmm pieces; lightly crushed

2 slices of galangal, (optional)

the juice of 1 lime

5 mushrooms
2 small red chillies, sliced

1 small tomatoes, de-seeded and quartered

1 spring onions

2 tbsp fish sauce (nam pla)

2 tsp brown sugar

A small handful of coriander leaves, torn to serve

1. Peel the prawns and fry off the shells in a little olive oil.

2. Pour over the water and bring to a simmer; drain into a clean saucepan, and discard the shells.

3. Add the Tom Yum paste, lemon grass, galangal and lime leaves; bring to a simmer and leave to infuse for 5 minutes.

4. Add the mushrooms and chillies: and leave for another 2 minutes.

5. Drop the tomatoes, prawns and ring onions into the broth and remove from the heat.

6. Now is the time to add the sugar and fish sauce; check the sweet/ sour balance.

7. Pour into bowls and finish with coriander leaves.

The Higher Taste