Courgette Gazpacho

Make the most of your summer veggies! Courgettes are abundant in summer and it is a must to have in your kitchen.

Seasonal ingredients and quality go hand to hand. Fruits and vegetabes that are picked at their peak not only taste better but also use fewer resources to grow and are often transported much shorter distances to your table.

Supermarkets ignore the seasons, giving us a generic list of ingredients available all year around. This neglects the bounty of ingredients that we have in our doorstep each season.

With a select choice of the best local, seasonal ingredients you will naturally become a more creative cook.

Enjoy the summer with this super delicious and refreshing “cold soup”!


Serve 6

6 courgettes

1L organic homemade vegetable stock (just cook lots of different veggies, let it cool down and save the liquid)

120ml olive oil

Juice of 1 lime

2 tbsp chopped coriander

Salt and pepper

1 cucumber

½ onion, finely chopped

1 tomato, chopped


Put the courgettes, vegetable stock, olive oil, juice of remaining lemon, lime juice and 1 tbsp of the coriander in a blender, and blend until pureed.

Add salt and pepper to taste.

Pour the soup into a large bowl and stir in the cucumber, onion, tomato. Let it chill for 1 or 2 hours in the fridge.

When ready to serve, divide the soup into six portions and top each portion with 1 teaspoon of organic full fat bio yogurt (optional).

Add slices of grilled chicken breast to each dish (optional).

Season with salt and pepper, and garnish with the remaning coriander.

Enjoy! ❤

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