Courgette and basil soup is the answer to the glut. A real taste of summer, it freezes well too.
In the same pot that you will use for the soup, gently soften a medium onion, roughly chopped, adding a dash of olive oil. Slice three pounds of courgettes into one inch chunks, skin and all, stir in with the onions for a few minutes. Add three pints of water - you can add more later if you want a thinner soup as courgettes have a lot of water in them - bringing to just below a boil. Turn down and simmer for fifteen minutes. Add a generous handful of basil leaves and liquidise the soup once it has cooled. Reheat to serve, garnish with chopped parsley, cream or yoghurt if you wish.
Quick, easy, vibrantly coloured and delicious.