Courgette and Tomato Soup

Heat the oil in a saucepan, add the garlic and courgettes and cook over a high heat for 2-3 minutes, stirring occasionally.

Add the basil and 300 ml 1/2 pint water.

Cover and simmer gently for about 10 minutes or until the courgettes are tender.

Remove from the heat and allow to cool slightly, then puree in a blender or food processor until fine, but not smooth. Transfer to a bowl.

Add the tomatoes to the blender and process roughly.

Add to the courgettes, mix well and season.

Chill for at least 1 1/2 hours before serving.

Pour into individual bowls and garnish with fresh basil leaves.