valerie's chilled courgette souprating:
This recipe came to me from the peerless Valerie Kiertzner, valerie@cix
I have made courgette soup by gently frying a chopped onion, then adding sliced courgettes and frying without colouring until soft (garlic if liked, but I don't use it because the courgette flavour is very mild) then add the whole shebang to some pre-heated stock (light chicken or vegetable) and cook for about 10 minutes.
cool slightly and liquidise. I add some fresh parsley at the liquidising stage to help the colour along. Season well, because it's being served cold.
enrich with a couple of spoonsful of double cream, or creme fraiche or vegan-friendly equivalent.
chill well and serve in chilled soup plates. Drop a couple of ice cubes in before serving or a couple of cubes of frozen olive oil.
Quantities: say you start with a pint of stock for two people, then a smallish onion and four courgettes, plus the 2tbs of cream would be about right.