Q. WITH the great weather we have had this summer, I want to make a chilled soup. What do you suggest?

Sam, Sutton Coldfield

A. COLD soups are generally made from ripe, raw or cooked fruit or vegetables. The soup is best made in advance to allow the flavours to marry. One of the most well known cold soups is gazpaccio, but there are many more – pea, broad bean, leek and potato all make great soup. A simple refreshing summer soup is melon, choose charentais or ogen these have a sweeter flavour. Blend over-ripe peeled and chopped melon in a food processor or blender, add a good spoon of natural yoghurt and a splash of sweet white wine, blend for 2/3 minutes, then pass through a fine mesh sieve into a clean bowl and place in the fridge until well chilled.This is delicious served with flaked white crab meat or prawns and some chopped basil.