Iced soup

Step 1

Boil some water.

Step 2

Meanwhile, cut the courgette without peeling or break the cauliflower into pieces. Blanch in salted water with garlic. Drain. Put in a blender with milk, the proportion is based on the number of people, you'll need a quarter of milk per guest.

Step 3

Refrigerate - if you chill it for more than 2 hours, cover with cling film. Just before serving, whip up the cream and place a dollop on the soup in each bowl. Sprinkle with paprika or curry powder, add the croutons on top and serve.

Step 4

This is an easy starter, prepared in advance, that does not cost much, and that does monopolise the kitchen!

Step 5