When the first really hot days arrive, nobody's looking at the stove - and that's exactly when a cold, creamy, green drink-meal comes into play, one that changes the rule for what gazpacho looks like. Instead of the classic red from tomatoes, this one is from avocado and cucumber, and the whole beauty is that it requires neither a stove nor skill - just a good blender and a little patience.

The base is simple: one avocado, one cucumber, half a spring onion, a clove of garlic, one Greek yogurt, the juice of half a lemon, and about 200 milliliters of water. On top of that, coriander, parsley, salt, and olive oil. It all goes into the blender and is processed until completely creamy and liquid. Then - and this is the key step - it's left in the fridge for at least three hours. A gazpacho that isn't well chilled is just a soup without character.

But what turns this dish from a light snack into a real meal is the topping. Olives are sliced into rings, seedless tomatoes are peeled and chopped, feta cheese and anchovies are diced into centimeter-sized pieces, lemon zest and coriander leaves are added, and everything is drizzled with olive oil. That's what gives it texture and intense flavor - the contrast between the smooth green base and the salty, firm bites.

It's served in deep bowls, with the topping poured into the center. The result is a dish that looks like it came out of a restaurant, but actually requires nothing more than a sharp knife, a blender, and the patience to wait for it to chill. Sometimes the best summer dish is exactly the one you don't have to turn on the stove for.