Top and tail the courgettes and slice into 0.5cm rounds.
Heat a large frying pan with 1 tbsp of the olive oil and, over medium-high heat, fry the courgettes (you will need to do this in two batches, adding the remaining 1 tbsp olive oil with the second batch), turning each slice over after about 4 minutes -if the underside is pale golden, it is ready to turn - and cooking for a further 4 or so minutes until all the courgettes are soft and golden.
Push the second batch of courgettes to the sides of the pan and add the garlic and chilli to the centre, stir-fry for a minute or two, then tip everything into an electric blender (if your blender is small, do this in two halves).
Add the stock, which can be cold or warm but not boiling hot, and blend to smooth, then tip the lot into a large pan over a medium heat to warm through, adding the lemon juice for the last minute or so. Add plenty of black pepper and some salt to taste.
If serving cold, allow to cool then serve drizzled with the mint pesto.
To make the pesto: :
Pick the mint over and remove any hard stems. Put into a blender with the nuts and half the 75ml olive oil, and blend, adding the rest of the oil in two batches and blending a little more. Add a little seasoning to taste.
Ladle the soup out into serving bowls and drizzle a little crème frache over. Spoon some of the mint pesto on top and serve at once.
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