Name: Cold yoghurt soup
Ingredients: 1 large green pepper, cored and roughly chopped; 4 celery sticks, roughly chopped; 180g cucumber, peeled, roughly chopped; 140g cooked potato, cold; 350g greek yoghurt; 200ml cold vegetable stock; 180ml olive oil, plus extra to drizzle; 25g parsley, leaves and stalk; 25g dill, leaves and stalk, plus extra to garnish; 3 garlic cloves, crushed; 1 lemon, finely zested; ½ tsp salt; freshly ground black pepper; 2 tbsp lemon juice; lots of fresh basil and mint, leaves picked, to serve; 80g pitted black olives; 20g capers; 1 garlic clove; 1 sprig fresh thyme, leaves picked; 1 tbsp olive oil; 4 slices rustic white bread

Summer Soup

Serves 4

Ideally, you want to start making this a day in advance, to let the flavours develop and deepen. That said, you can make it on the spot and still end up with a very satisfying result. Just make sure you chill it before serving.

Ingredients

1	large green pepper, cored and roughly chopped
4	celery sticks, roughly chopped
180g	cucumber, peeled, roughly chopped
140g	cooked potato, cold
350g	greek yoghurt
200ml	cold vegetable stock
180ml	olive oil, plus extra to drizzle
25g	parsley, leaves and stalk
25g	dill, leaves and stalk, plus extra to garnish
3	garlic cloves, crushed
1	lemon, finely zested
½ tsp	salt
	freshly ground black pepper
2 tbsp	lemon juice
	lots of fresh basil and mint, leaves picked, to serve
FOR THE TAPENADE TOASTS
80g	pitted black olives
20g	capers
1	garlic clove
1	sprig fresh thyme, leaves picked
1 tbsp	olive oil
4	slices rustic white bread

Method

Put all the soup ingredients, except the lemon juice, basil and mint, into a large bowl. Stir roughly with a wooden spoon or, even better, squash together with your hands, then cover the bowl and refrigerate for 24 hours.
To make the tapenade toasts, preheat the oven to 200C/400F. In a food processor, work the olives, capers, garlic, thyme and oil to a rough paste, then brush this mixture over the bread slices and lay out on an oven tray. Bake for eight to 10 minutes - the toasts should be crisp on the outside but not totally dry - then remove from the oven and set aside to cool down.
When you are ready to serve, remove the bowl from the fridge and blitz the soup with a stick blender (or in a food processor) until smooth. Taste, adjust the seasoning as necessary and stir in the lemon juice.
Divide the soup into individual bowls, garnish with a generous amount of freshly shredded basil and mint, and the extra fresh dill. Drizzle over a little more oil and serve each bowl with a tapenade toast.