A flavoursome light soup that is served chilled. A delicious choice for summer dining. It’s ideal before a heavier main course or served for lunch with warm crusty bread rolls. This recipe has been in my Word files for some years. Unfortunately when I first saved it, I did not include any indication of its source. All I know is that it is clearly from an Australian website and that the original recipe was Catherine Saxelby’s. Thank you, Catherine. What I have posted here is my adaptation of Catherine Saxelby’s recipe. I have added several ingredients and changed several others. I’m sure that you will do the same when you make it. I have not, however, tried it as a warm soup, probably because I have only ever made it in summer. Please let me know what it’s like if you DO serve this warm.