Cold Vegetable Soup

Knead together the soft butter with a little garlic, seasoning with salt and juice of one lemon.

Set aside a few spoonfuls of diced tomatoes and peppers.

Grind remaining vegetable cubes with remaining garlic and with the mayo (see below). Strain the soup through a sieve (it doesn’t have to be, it’s up to you), season with salt, pepper and cayenne pepper and leave to cool.

Turn on the grill rack of the oven. Spread slices of toast with the garlic butter, sprinkle with the diced vegetables set aside and bake in the oven under the broiler coil until crisp.

Serve the cold soup, sprinkle with chives and bring the hot bread to the table with it.

Mayo: Mix egg yolks with mustard, add olive oil slowly while stirring continuously until a creamy mayo is formed.

Season to taste with salt and freshly ground pepper.

Our tip: Fresh chives are much more aromatic than dried ones!

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