French dispatch

For summer recipes full of joie de vivre, try this menu inspired by French country classics

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Chilled tomato soup with pistou

SERVES 4

This chilled soup is similar to gazpacho, served with pistou sauce, a French version of Italian pesto.

500g juicy ripe tomatoes, roughly chopped

1 red pepper, deseeded and chopped

1 onion, roughly chopped

1 garlic clove, crushed

3tbsp drained and rinsed capers

4 baby gherkins, drained, rinsed and chopped

50g dried breadcrumbs

2tsp caster sugar

300ml cold vegetable stock

50ml extra virgin olive oil

1- 2 tsp sherry vinegar (optional)

FOR THE PISTOU

30g bunch basil

1 garlic clove, roughly chopped

25g pine nuts, toasted lightly

5tbsp extra virgin olive oil

1 Put the tomatoes, pepper, onion, garlic, capers and gherkins in a food processor and blend until smooth. Add the breadcrumbs and sugar, pulse briefly and then blend in the stock and oil to form a smooth soup.

2 Season to taste, adding a little sherry vinegar, if liked, to add a zing to the soup, and chill until required.

3 For the pistou, put all the ingredients in a small blender and blend until smooth.

4 Divide the chilled soup between bowls and top with the pistou.

Vegetable tian

This is a baked ratatouille where the vegetables are arranged in rows over a tomato and onion base.

8 plum tomatoes, halved

4 garlic cloves, quartered

4 sprigs fresh thyme, bashed

5 tbsp olive oil

1 large courgette (about 350g), trimmed

1 small aubergine (about 300g), trimmed

½ red onion, thinly sliced

2 tsp herbes de Provence

2 tbsp freshly grated Parmesan