Salmorejo is the Andalusian cousin of gazpacho - thicker, creamier, more filling. But this summer version swaps out the most important ingredient: instead of bread and tomatoes, the avocado is at the center. The result is a cold soup made with no stove, in ten minutes, that looks like you toiled all day.

You'll need: 2 ripe avocados, 2 hard-boiled eggs, one green Italian pepper, half a cucumber, a clove of garlic, 25 ml of sherry vinegar, 50 ml of olive oil and salt. That is all. No cooking, no scrubbing a single pot.

The secret is in the blending order, and this is exactly where most people go wrong. First blend the boiled eggs with the olive oil until it lightly thickens - the egg here acts as a natural glue that gives the creaminess. Then add the pepper, cucumber and garlic, and blend until smooth. Finally toss in the avocados, vinegar and salt and blend on high. Chill for at least 30 minutes; for an even silkier texture, add two or three ice cubes.

A few tips that separate a good version from a great one. Remove the green germ from the middle of the garlic - it speeds up oxidation and the soup darkens faster. Cover it with cling film touching the surface so it does not turn brown. And eat it within two days. Top Spanish chefs add lime and coriander, or a final drizzle of olive oil to keep the green color. Serve with grated egg yolk and, if you like, a slice of jamon. A summer meal that demands more fridge than effort - exactly what you need at 35 degrees.