It's so hot I'd like to sit in a cool pool all day slurping iced coffee in the morning, iced soup for lunch, icecream for tea and something boozey on the rocks a little later. Chilled soups might seem a bit outlandish at first, but they're so good you've got to try one.

This one, for example, I adapted from a recipe from Lindsey Bareham's most excellent "A Celebration of Soup". You best make it the day before you want to eat it. It's deliciously light, yet creamy enough to pass for a meal. Believe me, eating a bowl of this won't make you break into a sweat:

2 large zucchini

250ml cream

salt

lemon juice

Roughly chop the zucchini, steam for 10 minutes, then puree them with a hand-held blender or in a food processor. Cover, let cool. When cold, put in the freezer and leave for a minimum of 4 hours so that the puree is beginning to freeze. Just before serving, stir in the cream. Season well with salt and lemon juice. Makes 6 servings.