COLD COURGETTE SOUP WITH DICED RED PEPPER AND OLIVE OIL
Prep time 15 mins Cooking time 25 mins Chilling time overnight Serves 4
FOR THE SOUP 2 tbsp olive oil, plus extra to serve 1 small onion, finely chopped 1 garlic clove, minced 4 medium courgette, diced 800 ml vegetable stock ½ cup plain yogurt 1 small handful mint leaves, finely chopped
TO SERVE 1 red pepper, cored, seeded and finely diced Small mint sprigs
For the soup, heat olive oil in a saucepan set over a medium heat. Add onion, garlic, and a pinch of salt, sweating until softened, about 5-6 minutes. Stir in the courgette and stock, and bring to the boil. Once boiling, reduce to a simmer until the courgette is very soft, about 10-15 minutes. Purée the soup until smooth with an immersion blender, or in a food processor, working in batches, if necessary. Season to taste with salt and pepper. Pour into a bowl, cover, and chill overnight. The next day, stir yogurt and chopped mint into the chilled soup. Adjust seasoning to taste as needed. To serve, ladle the soup into chilled glasses. Top with diced red pepper, mint sprigs, and a drizzle of olive oil before serving.