Preparation time: 25 minutes
Cooking time: 4 minutes
Ingredients (serves 4):Method: Dice the peppers finely.
Cook the courgettes in a large pan of boiling vegetable stock for 3-4 minutes. Drain but keep the stock. Run cold water over the courgettes to cool them.
Put the stock in the fridge for a few minutes.
Place the courgettes in a blender with 400ml stock, the curry powder, shallot and olive oil and whizz.
Season to taste and refrigerate.
Add a tablespoonful of diced peppers to each bowl of gazpacho to serve.