SERVES 4–6

1 small cucumber or half a large one

1kg (2lb 4oz) ripe tomatoes, roughly chopped

1 green pepper, seeds removed, chopped

2–3 spring onions, white part only, chopped (reserve green parts for the garnish)

1 small red onion, chopped

2 garlic cloves, roughly chopped

1 mild green chilli, seeds removed, chopped

a large handful of basil leaves

a handful of coriander leaves and tender stems

1–1½ tbsp sherry vinegar (or use sherry and a dash of other vinegar)

75–100ml (2½–3½fl oz) extra-virgin olive oil

FOR THE SEASONING

1 tsp cumin seeds, very finely ground

½ tsp crushed black peppercorns

a few drops Tabasco (optional)

1 tsp salt, then more as desired

FOR THE CHILLI CROÛTONS

1 small baguette or half a large one, cut into roughly 20–25 thin slices (stale bread works well)

2 tbsp butter, softened

1 garlic clove, finely crushed

½ tsp chilli powder

FOR THE GARNISH

reserved spring onion green parts, thinly sliced

reserved cucumber skins, drained and finely chopped

½ small red onion, very finely chopped

½ red pepper, seeds removed, finely chopped

1 tbsp chopped fresh coriander leaves

a few basil leaves, torn

ice cubes

1 Peel the cucumber and reserve the skin. Place the skin in a bowl of cold water and set aside for the garnish. Chop the flesh roughly. Place all the soup ingredients, except the reserved cucumber skin, vinegar and olive oil, into a blender and blend until smooth.

2 Add 1 tbsp of the vinegar and 75ml (2½fl oz) of the oil and blend, then taste and add more oil and vinegar if liked. Strain through a coarse sieve over a bowl and press through as much as you can, squeezing out all liquid with a spatula or the back of a large wooden spoon.

3 Stir all of the seasoning ingredients into the strained soup. Adjust the seasoning to taste, then cover and chill until needed.

4 To make the chilli croûtons, preheat the oven to 160°C/325°F/gas 3. Arrange the slices of bread evenly in single layers on baking sheets. Cook in the preheated oven for 5 minutes, then turn the slices over and cook for a further 5 minutes or until crisp and lightly golden. Remove to cool slightly but do not turn the oven off.

5 Mix the butter with the garlic and chilli powder. Just before serving, spread a little chilli butter on all the toasted bread slices. Reduce the oven temperature to minimum and return the toasts to the oven to warm through and keep warm until ready to serve.

6 Gently mix together all of the garnish ingredients except the ice cubes. To serve, portion the soup out into cups or bowls and place an ice cube or two in each. Spoon a little garnish onto each soup, and serve with the chilli croûtons on the side.