Preparation time
1-2 hours
Cooking time
10 to 30 mins
Serves
Serves 4
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the chilled courgette soup
- 2 tbsp vegetable oil
- 1 onion, sliced
- ½ fennel bulb, chopped
- 2 garlic cloves, chopped
- 4 large courgettes, chopped
- 500ml/18fl oz chicken stock
- 30ml/1fl oz double cream
- 25g/1oz Parmesan, grated
- salt and freshly ground black pepper
For the marinated squid salad
- ½ tsp cumin seeds
- 2 tbsp olive oil
- 2 garlic cloves, sliced or finely chopped
- 3 baby green courgettes, thinly sliced
- 3 baby yellow courgettes, thinly sliced
- 4 small to medium squid, sliced into rings
- ½ bunch fresh dill, sliced
- 1 red chilli, diced
- 3 preserved lemons, chopped
- 1 tbsp celery leaves
- red wine vinegar, to taste
- 50g/1¾oz cooked chickpeas
Method
To make the chilled courgette soup, heat the oil in a pan and fry the onion, fennel, garlic and courgettes until soft and with a little colour. This will take 3–5 minutes.
Add the stock, bring to a boil and then remove from the heat. Cool slightly and then blend the mixture until smooth – either using a hand-blender or a food processor, then pass the mixture through a sieve into a large bowl. Add the cream and Parmesan and stir through. Season with salt and freshly ground black pepper. Allow to cool, then transfer to the fridge to chill. (You can also serve this soup at room temperature.)
To make the marinated squid salad, heat a pan and add the cumin seeds. Dry fry until aromatic and then remove from the heat and set aside. Heat the olive oil in a pan and add the garlic and courgettes until fried lightly. Tip in the squid rings briefly, just for 1–2 minutes, or until the squid is cooked.
Transfer to a large bowl and add the toasted cumin seeds along with the remaining ingredients. Season with salt and freshly ground black pepper.
To serve, pour the soup into a serving bowl and serve the marinated squid salad in a separate bowl on the side.