Courgettes are a summer staple and so versatile. In the last week they’ve appeared on the breakfast plate (gently fried slices alongside tomatoes, mushrooms, egg and toast), lunch (courgette and sweetcorn fritters) and dinner – in a soup, but not just any soup. This soup is really light and luscious; it’s definitely the exception to the casual rule that soups aren’t for summer. Recipe by Hugh Fearnley-Whittingstall.