A cucumber, yoghurt and peanut soup that’s half gazpacho, half ajo blanco, and a genius watermelon and tomato gazpacho with almond paprika oil

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 …