3 tablespoons oil

1 lb (450 g) young courgette (zucchini)s, cut into 5 mm (1/4 inch) slices

8 oz (225 g) canned tomatoes

1 tablespoon tomato puree (paste)

good pinch of garlic salt

salt

pepper

1 pint (600 ml) water

1 stock cube, crumbled

Garnish

thin lemon slices

chopped parsley

1. Heat the oil in a saucepan. Add the courgettes and toss to coat with the oil.

2. Stir in the tomatoes, then the garlic salt, salt and pepper.

3. Cover and cook gently for 5 minutes, stirring occasionally.

4. Add the water and stock cube and bring to the boil. Simmer until the courgettes are tender.

5. Blend to a smooth puree.

6. Serve hot or cold, garnished with lemon slices and parsley.