Chilled Courgette and Mint Soup

When the mercury rises and the sweat pours, it’s those little things that make all the difference. A glass of chilled water by the bedside, a cool towel across your forehead, ice and a slice in your water bottles… but why stop there.

In this weather The Hungry Cyclist Lodge garden is also working hard and so to keep my guests  as cool as a cucumbers, I knocked together this chilled soup to a cycling picnic. Using fresh courgettes, onions and potatoes from the garden, the recipe is inspired by some ideas I am plotting for my Chef on Wheels Bike Tour with the great Jody Adams in Provence at the end of the month.

Serves 6


  • 2 large courgette (chopped)
  • 150 grams of butter
  • 500 ml chicken or vegetable stock
  • Salt
  • 2 mediums sized waxy potatoes, chopped
  • 3 shallots chopped
  • Cracked black pepper
  • Small bunch of fresh mint


  1. Add the butter to a warm pan.
  2. Melt and add the shallots, potatoes and courgette.
  3. Cook until the shallots and translucent and the courgettes starting to yellow.
  4. Season with a large pinch of salt and a few cracks of black pepper.
  5. Pour over the stock and bring to a simmer.
  6. Now float the mint of the surface and leave it steep with a cover over the pan for an hour.
  7. Once cool, blend contents with a hand blender or in a magimix.
  8. Leave in the fridge overnight and serve chilled with a dash of cream and an ice cube.

Serving Suggestions for Cold Soups:

  • Decorate the top of each glass with fresh mint, basil, chives, pepper or crouton. This adds color, texture and class to your offering.
  • A dash of cream or a drizzle or E.V.O.O. in any chilled soup not only tastes great but looks stunning.
  • Pop an ice-cube or two into your soup for a memorable experience.
  • Fry some sage leaves in olive oil until crispy. Let the oil cool off and drizzle onto your soup along with the crispy fried leaves.