Iced pea and zucchini soup

(Serves four)

1 tbsp olive oil
20 g butter
1 small onion, chopped
1 leek, white part only, sliced
1 clove garlic, crushed
400 g frozen peas
400 g small zucchini, trimmed and diced
Salt and pepper
750 ml chicken or vegetable stock
3 tbsp roughly chopped mint leaves
Half tsp sugar
Ice cubes and mint sprigs to garnish

Heat the oil and butter in a pan, add the onion and leek and fry until soft but not coloured. Stir in the garlic and fry for a minute more, then add the peas, zucchini and some salt and pepper and cook them gently for another five minutes. Pour in the stock, add the mint and sugar and bring to the boil, then lower the heat and simmer for 20 minutes.

Blitz the soup in batches in a processor or blender, then push it through a sieve into a large bowl. Let it cool, cover the bowl with cling and chill until really cold.

When ready to serve, taste and adjust the seasoning as necessary and ladle into chilled glasses.

Drop an ice cube into each serving, garnish with a sprig of mint and serve with grissini or crackers for ­dunking.