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Zucchini and almond soup with black olive toast
( SERVES 4 )

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This light, fresh tasting soup has a touch of late summer about it.

1 medium	Onion
2	Garlic cloves
1 Tbsp	Unsalted butter
300 g	Zucchini
250 ml	Chicken stock, or vegetable
½ cup	Blanched almonds, plus extra to sprinkle
1 handful	Basil leaves
150 ml	Cream
4 slices	Baguettes
1 Tbsp	Olive oil
4 tsp	Olive tapenade

Chop the onion roughly. Peel and crush the garlic. Melt the butter in a deep frying pan, then soften the onion and garlic without colouring. Wash and grate the zucchini, then stir into the pan.
Add the stock and bring to the boil. Reduce the heat and simmer for 2-3 minutes. Add the almonds and simmer for 2 minutes.
Remove the soup from the heat and process until smooth in a blender, introducing the basil and cream while the motor is running. Check the seasoning.
Serve the soup in warm bowls with a sprinkling of extra almonds on top and olive toast at the side.
To make the olive toasts, toast the baguette slices on one side, then brush with oil. Spread with the olive paste or tapenade.