Recipe: Zucchini Gazpacho

Instructions

Dice the zucchini and place in a pot of boiling water. Provided you wash them well, leave the skin on for a more colourful, tastier soup. Cook over medium heat until they are tender (around 3-5 minutes). Drain and set to one side.

In a large bowl using a hand blender, blend the zucchini with the basil leaves, olive oil, milk, water, lemon juice and goat cheese.

Add salt and pepper to taste. Blend until smooth and serve with a drizzle of cream (optional), chopped chives and the edible flowers of your choice. 

The soup can be kept chilled in the fridge.