The only thing I like better than talking about food is eating … Check This Amazing Recipe: Chilled courgette soup
How to Make Chilled courgette soup
less than 30 mins
10 to 30 mins
For the soup
- 400g/14oz courgettes
- 3 tbsp olive oil
- 1 large cucumber
- 2 garlic
- 1 banana shallot
- 20g/¾oz fresh dill to garnish
- 10g fresh mint
- 1 lemon
- 150g/5½oz full-fat Greek-style yoghurt
- sea salt and black pepper
For the croûtons (optional)
- 1 tbsp olive oil
- 100g/3½oz day-old sourdough, ciabatta
- sea salt
To make the soup, preheat the oven to 200C/180C Fan/Gas 6. Place the courgettes in a roasting tin, drizzle with 1 tablespoon of the olive oil and season with salt. Roast for 20 minutes and then leave to cool.
Place the cooled courgettes, cucumber, garlic, shallot, dill, mint, lemon juice and the remaining olive oil in a food processor or blender and blend until very smooth. Add the yoghurt and continue to blend until well combined and smooth. Transfer to a large bowl and stir in 200ml/7fl oz cold water. Season with salt and pepper.
To make the croûtons, heat the oil in a small frying pan. Add the bread and fry for 3–4 minutes until golden. Season with salt.
Serve the soup in bowls and top with the croûtons, if you like. Garnish with the chopped dill and a drizzle of olive oil.