Chilled cucumber and almond soup with curry spices

Method

1. Toast the spice seeds in a dry pan for 2-3 minutes until fragrant, shaking so they don’t burn. Cool, then grind to a powder with a pestle and mortar or in a spice grinder.
2. Heat 50ml of the olive oil in a pan and add the shallots. Fry gently for 10 minutes without colouring, then add the ground spice seeds, turmeric and cayenne. Cook for 3-4 minutes, stirring, then tip onto a plate to cool. Meanwhile, soak the bread in 300ml cold water for 15 minutes.
3. Whizz the cucumber in a blender or food processor. Add the almonds, soaked bread and soaking water, garlic, lemon juice, cooled shallots, a pinch of salt and the remaining 200ml oil, then whizz until smooth (see tip). Taste and season, then chill for at least 3 hours.
4. For the herb oil, whizz the oils, herbs and lemon juice until blended. Season to taste. To serve, ladle the soup into bowls, swirl in some yogurt, then drizzle over a little herb oil.