This heat calls for simple, refreshing dishes that can be whipped up in minutes. My chilled cucumber yoghurt soup is just perfect for this: a creamy gazpacho packed with herbs and boosted with the addition of brown shrimp and cucumber cubes for crunch.
You simply toss all the soup ingredients in a blender and chill for a couple of hours. So simple!
This also makes a great amuse-bouche at a dinner party, just fill the soup into little verrines and top with brown shrimp. The perfect start to a summery evening with friends.