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Chilled Courgette and Basil Soup

Updated: Jun 29, 2023

And for a heatwave lunch, when you really can’t face frying? Here’s a Chilled Courgette and Basil Soup that looks as sweet in shot glasses as a canape as it does drizzled with a really good olive oil in a shallow dish.

I like this as a fresh alternative to gazpacho.

  • 1 large shallot, chopped

  • 2 cloves garlic

  • 8 baby courgettes, diced

  • Olive oil

  • Large handful fresh basil

  • 300ml vegetable stock

  1. Sauté the shallot for a couple of minutes to soften.

  2. Add the garlic and the courgettes for about 8 minutes or until soft.

  3. Add the stock and cook for a further 5 minutes.

  4. Blend with the basil leaves and chill for at least an hour.

  5. Serve in shot glasses or shallow bowls, with a drizzle of the best olive oil you can find, a grind of black pepper and a few small basil leaves.

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