A little sugar
Fresh basil and parsley
Salt and freshly ground pepper
This is a veg growers recipe so the exact amounts are down to you.
Prepare the ingredients:
Place the tomatoes in a bowl and pour over boiling water. Let them stand for 30 seconds, plunge them into cold water and then skin them.
Fry the ingredient.
Heat the olive oil in a large saucepan and add the chopped onion and chili. Fry for a few minutes until the onion is soft. Add the chopped courgettes, garlic and tomatoes and cook for a few minutes more.
Cook the soup.
Pour in the milk so that it covers the ingredients and add plenty of salt and pepper and ½ teaspoon of sugar. Simmer over a low heat until the courgettes are soft. Add the chopped herbs and a good dollop of cream.
Pour the soup into a blender and blend until a smooth texture is reached.
Thanks to Mike from South Wales for this photo of the finished dish, served with a crusty baguette: