Chilled courgette soup

115g dark green, firm courgettes, roughly but evenly chopped
2 cloves garlic
55ml olive oil
115ml double cream
115ml yoghurt
55ml sparkling water, chilled
30ml walnut oil
55g walnuts, crushed
A splash of fresh lemon juice
Salt and black pepper

Put the courgettes and garlic into a pot and, with the lid on, sweat them in half the olive oil for five to six minutes until softened. Add the cream, bring to the boil and hold for two to three minutes. Set aside to cool at room temperature. When cool, blend together with the yoghurt, water and walnut oil, then pass through a sieve, season and place in four bowls. Quickly sauté the walnuts in the remaining oil, together with a squeeze of lemon juice and a little sea salt, then sprinkle over the soup. Will keep three days in sealed container in fridge.

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