Every year at some point we have a glut of courgettes on the allotment. I invented this cold summer soup as an ideal way of using some of them. It makes a lovely addition to summer meals.
- Place the garlic, avocado, peas, spring onion, courgette, stock cube, lemon juice, mint and 275ml (1/2 pint) of cold water into a food processor and process until smooth.
- Pour the mixture into a serving bowl, add the remaining water, season to taste and stir to combine.
- Serve, garnished with mint.