I owe Diana Henry a drink, because this is a tweaked version of her recipe that I decided to make on television as part of Cook House appearing on what turned out to be a beautiful programme called Hidden Restaurants. I cooked this in the kitchen with Michel Roux Junior, while shaking in my boots, but it turned out to be the best boost to business we ever had. I will therefore always remember this soup. We topped it with a chunky nasturtium pesto that Michel made– I should probably buy him a drink too while I’m at the bar…

Chilled Summer Garden Soup with Nasturtium Pesto

SERVES 4

• 1 cucumber, peeled and chopped

• 2 very fresh young courgettes, chopped

• 50g walnuts

• 50g blanched almonds

• 4 garlic cloves

• 3 spring onions

• 3 tbsp chopped chives

• 3 tbsp chopped mint

• 3 tbsp chopped dill

• 2 tbsp chopped tarragon

• pinch of chilli flakes

• 50g stale sourdough bread, crusts removed

• 250ml weak chicken stock

• 200g live full-fat natural yoghurt

• 100ml extra virgin olive oil

• juice of 1/2 lemon

• 2 tbsp white balsamic vinegar

• salt and pepper

EQUIPMENT

• blender

Put all the ingredients into a blender and blend until smooth. You may have to do this in batches depending on the size of your blender. Check the seasoning, it does not need much salt or pepper, just a little, but it may benefit from a tiny bit more vinegar. Chill the soup thoroughly before serving.

Serve the soup with a drizzle of fresh peppery Nasturtium and Pumpkin Seed Pesto or Rocket Pesto (see page 46).