GAZPACHO WITH COURGETTES AND MINT
- 1 kg courgettes
- 4 small, fresh onions
- 8 sprigs of mint
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 1 clove garlic
- olive oil
Peel and chop the onions. Heat a little oil in a large saucepan and cook the onions for a few minutes.
Add the spices, the unpeeled, diced courgettes and the garlic. Pour in a litre of boiling water, cover and leave to simmer for 15 minutes over a medium heat.
Add the fresh mint leaves and blend.
Season with salt and pepper
Allow to cool, then chill in the fridge for at least 2 hours before serving.