Tomato kachumber gazpacho with soft paneer

Begin by making the paneer. Pour the milk into a pan and bring it to the boil, stirring regularly. Take it off the heat and slowly pour in the lemon juice, stirring all the time. It should begin to curdle immediately. Leave to stand for 20 minutes to give the acid time to work and really separate the curds and whey.

Line a sieve with a large piece of clean muslin and place over a bowl. Pour the milk into the sieve to separate the curds (the solids in the sieve) and whey. Thoroughly rinse the curds in the muslin under cold running water, then gather the muslin in your hands and squeeze out any excess liquid. Put the muslin in a container and chill until needed.

Meanwhile, in a large bowl, combine the tomatoes, red pepper, onion, cucumber, chilli, garlic, bread and lime juice. Season with salt and mix well. Cover and marinate for 15 minutes in the fridge, then blend in a food processor or blender until as smooth as possible. With the motor still running, slowly drizzle in 3 tbsp oil. Add the sugar, cumin and chaat masala; season with freshly ground pepper. Taste and add more salt or chaat masala if needed. Divide between 4 bowls, then crumble over the paneer. Sprinkle with the coriander and a little chaat masala, then drizzle over the remaining 1 tbsp olive oil before serving.