Instructions: Heat the oil in a saucepan, add the garlic, tomatoes, and tomato paste and cook over a gentle heat for 10 minutes. Stir in the basil and stock with seasoning to taste. Bring to a boil, lower the heat, and simmer for 5 minutes. Puree the soup in a blender or food processor until fairly smooth. Leave to cool. Stir the zucchini into the soup; cover and chill for 4 hours or overnight.

Just before serving, place an ice cube in each of four chilled bowls. Pour in the soup, add a swirl of yogurt, and garnish with basil leaves.

This recipe yields 4 servings.

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