Cool by Nature: Colourful recipes designed for long summer days

Chilled Avocado & Cucumber Gazpacho

• 2 ripe avocados

• 2 cucumbers, peeled and chopped

• 1 cup plain Greek yogurt

• 1 garlic clove

• Juice of 1 lime

• 2 tbsp extra virgin olive oil

• 8-10 mint leaves

• ½ cup cold water

• Salt and freshly ground black pepper

• Diced cucumber

• Mint leaves

• Pumpkin seeds

• Olive oil

• Place the avocado, cucumber, yogurt, garlic, lime juice, olive oil, mint and cold water in a blender. Blend until completely smooth. If the soup is too thick, add a little more cold water until it reaches your preferred consistency.

• Season generously with salt and pepper and chill in the refrigerator for at least one hour.

• Divide the soup among four bowls. Top with diced cucumber, pumpkin seeds, fresh mint and a drizzle of olive oil before serving.

Grilled Peach & Burrata Salad

• 3 ripe peaches, halved and pitted

• 2 tbsp olive oil

• 125g burrata

• cups rocket leaves

• ¼ cup toasted pistachios, roughly chopped

• Fresh basil leaves

• 1 tbsp honey

• 1 tbsp balsamic glaze

• Salt and black pepper

• Brush the peach halves lightly with olive oil. Heat a grill pan over medium-high heat and grill the peaches for 3-4 minutes on each side until lightly charred.

• Arrange the rocket leaves on a serving platter. Tear the burrata into large pieces and place over the leaves. Add the grilled peaches, basil and pistachios.

• Drizzle with honey, balsamic glaze and a little olive oil. Season with salt and freshly ground black pepper and serve immediately.

Coconut Lime Shrimp Ceviche

• 300g cooked king prawns, chopped

• 1 ripe mango, diced

• 1 avocado, diced

• ½ red onion, finely chopped

• 1 red chilli, finely chopped

• Juice of 3 limes

• 3 tbsp coconut milk

• 2 tbsp chopped coriander

• Salt and black pepper

• Place the prawns, mango, avocado, onion and chilli in a large bowl.

• Whisk together the lime juice and coconut milk. Pour over the prawns and gently toss until evenly coated.

• Add the coriander and season with salt and pepper. Cover and refrigerate for 30 minutes before serving.

• Serve chilled with tortilla chips or crisp lettuce cups.

Vietnamese Chicken Summer Rolls

• 12 rice paper wrappers

• 2 cooked chicken breasts, shredded

• 1 carrot, julienned

• 1 cucumber, julienned

• 1 cup lettuce, shredded

• Fresh mint

• Fresh coriander

• Rice vermicelli, cooked

• 3 tbsp peanut butter

• 1 tbsp soy sauce

• 1 tbsp honey

• Juice of ½ lime

• Warm water

• Dip each rice paper wrapper in warm water until soft.

• Place lettuce, noodles, chicken, carrot, cucumber, mint and coriander in the centre.

• Fold in the sides and roll tightly.

• Mix all the sauce ingredients until smooth, adding warm water until pourable.

• Serve immediately with the dipping sauce.

Grilled Halloumi & Corn Tacos

• 8 small tortillas

• 250g halloumi, sliced

• 2 corn cobs

• 1 avocado

• Juice of 1 lime

• ½ tsp paprika

• Pickled red onion

• Fresh coriander

• Brush the corn with oil and grill until lightly charred. Slice off the kernels.

• Grill the halloumi for 2-3 minutes per side until golden.

• Mash the avocado with lime juice and a pinch of salt.

• Warm the tortillas and spread with avocado.

• Top with grilled halloumi, corn, pickled onions and coriander.

• Serve immediately.

Frozen Berry Yogurt Bark

• 500g Greek yogurt

• 2 tbsp honey

• 1 tsp vanilla extract

• Strawberries, sliced

• Blueberries

• Raspberries

• Chopped pistachios

• Mint leaves

• Mix the yogurt with honey and vanilla.

• Spread onto a baking tray lined with baking paper to about 1cm thick.

• Scatter over the berries and pistachios.

• Freeze until completely firm.

• Break into irregular pieces before serving.

Lemon Posset with Mixed Berries

• 500ml whipping cream

• 150g caster sugar

• Juice of 2 lemons

• Zest of 1 lemon

• Fresh raspberries

• Blueberries

• Mint leaves

• Place the cream and sugar in a saucepan.

• Bring to a gentle boil and simmer for 3 minutes, stirring occasionally.

• Remove from the heat and stir in the lemon juice and zest.

• Pour into serving glasses and refrigerate for at least 4 hours.

• Top with fresh berries and mint before serving.

Watermelon, Feta & Mint Salad

• 5 cups watermelon cubes

• 200g feta, crumbled

• 1 cucumber, sliced

• Fresh mint leaves

• 2 tbsp olive oil

• Juice of 1 lime

• Freshly ground black pepper

• Arrange the watermelon and cucumber on a large serving platter.

• Scatter over the feta and mint leaves.

• Whisk together the olive oil and lime juice.

• Drizzle over the salad just before serving and finish with black pepper.

• Serve chilled.