This chilled courgette soup is a great way to use up excess courgettes from the vegetable patch or allotment. Perfect for really hot weather.
For the soup
- 400g/14oz courgettes, roughly chopped
- 3 tbsp olive oil, plus extra for drizzling
- 1 large cucumber, roughly chopped
- 2 garlic cloves, roughly chopped
- 1 banana shallot, roughly chopped
- 20g/¾oz fresh dill, plus extra chopped dill to garnish
- 10g fresh mint, leaves picked
- 1 lemon, juice only
- 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 or white loaf, torn into 2cm/¾in pieces
- 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.