Given my obvious love of tomatoes, I get positively delirious at this time of year when they are piling up all around me and at their absolute best. We just got back from a two week holiday to find our garden overflowing with perfectly ripe tomatoes and courgettes (zucchini). Very handy as I came back from holiday feeling in need of a major injection of fruit and veg. <br /> <br />My boys still aren’t crazy about courgettes but I remembered a recipe my Mum used to make when she was overrun with them so I rustled it up at lunchtime and it went down a treat. <br /> <br />I love that courgettes add a real creaminess to soups when blended. Great if you’re trying to cut down on adding cream to things or if you are vegan. I admit I don’t really like cream in soups, I find it dulls down the flavours too much and if I’m going to eat cream, I’d rather eat it with a nice slice of pie thank you very much. <br /> <br />This is a really easy way to wade your way through a glut of summer veggies. It freezes really well too so I’ll be stowing some away ready for a day when the season is over and I want a taste of summer to brighten my day. <br /> <br />My kids are still pretty messy at eating soup so I tend to toast a thick slice of country bread and chop it into large croutons then throw it into their bowl and let it sit in the soup for a few minutes to thicken it. The way the Italians do with their soups. <br /> <br />It is also lovely served with a piece of toasted bread that has been gently rubbed with garlic and drizzled in good olive oil. A grating of Parmesan would be yummy too. <br /> <br />This soup would also work beautifully as a sauce for pasta or with some white beans mixed through.

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