Chilled pea and mint soup is everywhere at the moment - I'm a fan of pea and coriander. It's lovely served warm, but I like mine cool and refreshing, with a little hot chilli surprise.
(Serves 2) 87p each
1 tbsp groundnut or sunflower oil, 20p
4 spring onions, sliced, 40p
1 smallish potato, diced, 15p
1 small red chilli, sliced, or chilli flakes, 9p
1 fat clove of garlic, crushed, 3p
500ml vegetable or chicken stock, 2p
250g peas, 51p
Fistful of coriander, 13p
1 tsp sugar, 1p
1 tbsp lime juice, 3p
200g yoghurt, 18p
Warm the oil in a saucepan and add the potato, spring onions, chilli and garlic (reserve some onion and chilli to garnish).
Cook for five minutes on a medium heat, stirring occasionally.
Pour over the stock, bring to the boil and simmer for 15 minutes until the potato is very tender. Add the peas and cook for no more than five more minutes so they keep their bright, fresh taste.
Tip the lot into a blender, add the coriander, sugar, lime and yoghurt, and blend until smooth.
Pour back into the pan and warm through, or chill for an hour before serving.
Replace the yoghurt with coconut milk for a sweet twist.
Leftovers can be frozen, and make a great base for a Thai-style curry with vegetables or chicken.
If you need to cool it quickly, serve the soup in a bowl on ice.
Jack Monroe's chilled pea and coriander soup with chilli. Photograph: Graeme Robertson for the Guardian