from Soups from a Monastery Kitchen, Brother Victor-Antoine, Arcadia Publishing, 1996
Ingredients 6 medium sized courgettes 1 leek 1 tsp salt 2 pints (1.2L) water 1/2 cup (2 oz, 50g pesto) 1 8 oz (225g) container plain yoghurt fresh basil leaves and extra yoghurt as garnish 3 tablespoons lemon juice
Method 1. Slice the courgettes thinly and the leek julienne style. Place them in a soup pot, add the salt and water, bring them to boil. 2. Boil the vegetables for about 10 minutes and simmer for another minute 3. Allow the soup to cool, then add the lemon juice, pesto and yoghurt. 4. Blend the soup in a blender. Refrigerate until the time of serving. 5. Serve the soup chilled, with 1 tsp of yoghurt at the centre, surrounded by leaves of fresh basil as a garnish.