“This is a delicious way to cool down in hot weather. If, like me, you grow far too many of these wonderful vegetables do give some away to neighbours. With your leftovers make soup and freeze it or add them to pasta dishes or salads. Courgettes are so versatile. This recipe is a lovely summery dish with lots of garden herbs. If there are any chive flowers around, use them too.”

Serves 4

INGREDIENTS

3 large courgettes, washed and roughly chopped

3 cloves of garlic, bashed, peeled and roughly chopped

2 tablespoons of extra virgin olive oil

A handful of mint and basil leaves

50g Mull cheddar, grated

A few radishes, thinly sliced

Salt and pepper

Chive flowers for garnish

METHOD

In a large pot, fry the chopped courgettes in half the oil until they start to colour. Season with salt and pepper, and then add the garlic. Keep stirring on a high heat for a few minutes then add 400ml of hot water.

Bring to the boil and simmer for 25 to 35 minutes until the courgettes are soft and pulpy. Add half the mint and basil leaves and most of the grated cheese. Blitz with a stick blender or in a food processor for a minute. It should be chunky and quite green in colour. Leave to cool.

Garnish with the remaining herbs and chive flowers and top with the remaining grated cheese, a few radish slices and trickle over the remaining olive oil. This soup can also be served hot.