Courgette Gaspacho with diced Red Pepper

Dice the red pepper and set
aside.

Dissolve the chicken stock cube in a large casserole with ample water, cut the
courgettes in half and place in the
boiling water, cook for 4 minutes.

Drain the courgettes but keep and set aside the
liquid.

Place the stock in the refrigerator for 30 minutes to cool.

Mix the courgetteswith 400ml of the stock adding the curry powder, chopped shallots Season with salt and pepper to taste. Allow to chill in the refrigerator for a good 2 hrs.

When ready to serve, ladle into 4 bowls adding 1
tbsp of the chopped peppers to each bowl.