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It's officially the third heat wave of the year in Mallorca so shutting yourself in a hot kitchen is probably the last thing you want to be doing. I have no idea how these professional kitchens and chefs cope and still turn out amazing food. Anyway, I’m opting for something cool and refreshing and so have gone back to gazpacho but this time I thought we would try something a bit different, inspired by Marc Fosh using yellow tomatoes gifted to us by our lovely neighbours from their veg patch. Enjoy this one…


6 ripe yellow tomatoes 
2 cucumbers peeled, deseeded and chopped
1 large yellow pepper
1 small salad onion
2 tbsp sherry vinegar
200ml olive oil (we are using a stunning oil form

1 garlic clove (we tend to leave this out)
300ml mango puree
6 ice cubes
8 slice smoked salmon
1 avocado peeled and diced (local Pollenca avocado)


  1. When we make gazpacho we go for the 2 day option of placing all the ingredients in a bowl and leave it overnight to mingle together before blending. It is not strictly necessary but it does give all the flavours a chance to marinate and come together.  When you have blended, then there is the option to pass through a strainer if you like a smoother finish. We then place back in the fridge for a few hours. 

  2. All that is left to do is place two slices of salmon in the middle of each soup bowl and top with the avocado before pouring over the chilled gazpacho. Delicious.

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