Chilled Courgette and Basil Soup

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.