Chilled Courgette Soup with Sausage and Mint

Smooth, light and fresh. The soup is enriched with mascarpone chilled, and garnished with refreshing mint and, if you like the sausage.

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   1. Place the carrots, onions and celery in the bowl of food processor with the blade attachment an process until finely chopped.
   2. Put 2 tbsp of the grape seed oil in a large saucepan over a medium heat. Add the chopped vegetables and cook for 2-3 minutes, until the onions are translucent. Add the courgette cubes and continue to cook, stirring occasionally for a further 3-4 minutes. Add enough water (about 1 litre) to cover the courgettes, increase the heat and boil for 2-3 minutes. Reduce the that to maintain a simmer for 20 minutes more.
   3. Whisk in the mascarpone until it is melted and incorporated, and remove the pain from the heat. In stages, transfer the mixture to a blender and blend on a medium speed for 2-3 minutes or until fully pureed. Season, then transfer to a nonporous container and place in the fridge for 3 hours.
   4. Put the remaining 1tbsp grape seed oil in a 25cm wide frying pan over a medium heat. Add the sausage meat and cook for 3-4 minutes stirring regularly until it is light brown. Discard the excess fat from the pan and set aside to cool to room temperature. Cut the mint leaves into 5mm strips. Place about 250ml of soup in each serving bowl, then garnish with 1 heaped tbsp sausage meat and 1 tbsp mint.