Chilled Courgette & Mint Soup

What I love about soup is that you can use up all sorts of excess vegetables and you can enjoy it hot or cold. The other day I realised we had far too many courgettes and I had chicken stock at hand.   The day was very warm so I made chilled courgette and mint soup.  The mint gives a fresh twist making the soup a perfect summer’s day lunch dish.

This soup is also delicious eaten hot, but we leave out the mind.

All vegetables were from our local market.   I bought the chicken from which the stock was made at the Green Street Butcher in Bath.

  • 4 small courgettes
  • 1/2 yellow onion
  • 1 garlic clove
  • about 7 fresh mint leaves
  • approx 1/2 litre (1 pt ) good chicken stock
  • 1 tsp basil pesto
  • a drizzle of olive oil
  • parmesan cheese to taste
  • black pepper and sea salt for seasoning
  • roughly chop the onion and garlic and slice the courgette
  • heat a tablespoon of olive oil in a large, thick bottom pan on low heat and add the onion and garlic
  • gently cook until the onions are translucent, then add the courgettes
  • add the chicken stock, covering the vegetables.  Simmer until the courgettes are soft and the liquid has reduced a little

TIP: if you are going to enjoy soup cold use extra stock as it will thicken up when chilled

  • when the courgettes are soft, add the basil pesto, grate in the parmesan cheese and mix until evenly distributed.  Season to taste with some freshly ground black pepper and a little sea salt
  • transfer to a liquidiser and add the mint leaves.  Liquidise until smooth
  • allow to cool and then chill in the fridge for a couple of hours
  • once chilled serve in a bowl garnished with a little freshly ground black pepper, grated parmesan and a sprig of fresh mint