Top 50 Gastropubs


1 hr

Chilled Courgette Soup

A refreshing soup with a European twist


2 large white onions, finely diced

3 cloves garlic, minced

2 celery sticks, fine diced

4 green courgettes, finely sliced

300ml veg stock, hot

300g frozen garden peas

To garnish (optional)



Mint leaves, finely sliced


Pre-heat the oven to 180 degrees (fan).

Add the onions, garlic & celery to a saucepan with 1 tbsp rapeseed oil. Sweat down over a medium heat for about 10 mins until soft and cooked through. Do not allow the vegetables to colour.

Meanwhile lay the courgettes sliced evenly on a non-stick or lined baking tray. Drizzle with 1 tbsp rapeseed oil, season with salt & pepper and bake in oven for 10 mins until soft.  Remove from the oven.

Add the courgettes, along with vegetable stock & garden peas, to the saucepan containing the cooked onions, garlic and celery.

Simmer for about 5 minutes until the peas have cooked.

Allow the soup to cool slightly, then blend with a hand blender.

Chill as quickly as possible (ideally in a large bowl over ice).

Split between soup bowls & garnish with a drizzle of buttermilk, pesto & some finely sliced mint.