Updated: Jun 29
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
Large handful fresh basil
300ml vegetable stock
Sauté the shallot for a couple of minutes to soften.
Add the garlic and the courgettes for about 8 minutes or until soft.
Add the stock and cook for a further 5 minutes.
Blend with the basil leaves and chill for at least an hour.
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.