A Summer Table: Courgette, Chilli & Herb-Infused Feasting for Sunny Days

There’s something magical about long summer days that makes me want to fill the table with colourful, cooling dishes pulled from the garden or fridge. This post brings together a small series of seasonal recipes — fresh courgettes, mint, tomatoes, fennel, blueberries and soft herbs take centre stage.

You’ll find a refreshing chilled gazpacho with a kick of chilli, a clever way to use the leftovers in a roasted aubergine dish, easy herby turkey meatballs, a fennel and courgette salad for bite and crunch, and a protein-packed frozen yogurt bowl that makes breakfast feel like dessert.

These recipes are perfect shared as a summer supper or made separately to carry you through the week — batch-cooked, picnic-packed, or served straight from the garden table.

🌿 Mint, Courgette, Tomato & Chilli Gazpacho

A cool and peppery twist on the Andalusian classic, with garden mint and a hit of summer heat.

Ingredients (Serves 4):

• 2 medium courgettes, chopped

• 600g ripe tomatoes, roughly chopped

• 1 cucumber, peeled and chopped

• 1 small red chilli (or to taste), deseeded and finely chopped

• 1 garlic clove

• Juice of 1 lemon

• A generous handful of fresh mint leaves

• 3 tbsp extra virgin olive oil

• 1 tbsp white wine vinegar or apple cider vinegar

• 1 slice of stale sourdough bread (optional, for texture)

• Sea salt & black pepper

• Cold water to loosen (approx. 100–200ml)

Method:

1. Blend all ingredients except the water in a high-speed blender until smooth.

2. Add cold water gradually to reach your desired consistency — you want it light but creamy.

3. Season generously, then chill in the fridge for at least 2 hours.

4. Serve in glasses or bowls with a drizzle of olive oil and a few mint leaves.

Cook’s Tip: This soup gets better after a night in the fridge — ideal for making ahead. You can also use it as a base for other dishes...

🍆 Roasted Aubergine with Gazpacho, Feta & Summer Herbs

A second life for your gazpacho — warming and indulgent with silky aubergine, salty feta and marjoram.

Ingredients (Serves 2 generously):

• 2 aubergines, halved lengthways

• ¾ cup leftover gazpacho (see above)

• Olive oil

• 100g feta, crumbled

• A large handful each of marjoram and basil, chopped, torn and sprinkled over each layer

Method:

1. Preheat the oven to 200°C / 180°C fan.

2. Score the aubergine flesh in a criss-cross pattern, drizzle generously with olive oil, and roast for 35–40 minutes until soft and golden.

3. Once out of the oven, spoon warmed gazpacho over the aubergines.

4. Top with crumbled feta and scatter with fresh herbs.

5. Serve as a side or main with herby meatballs or crusty bread.

🧆 Herby Turkey Meatballs

Protein-rich, easy to batch, and full of fresh flavour — great hot or cold.

Ingredients (Makes ~16 meatballs):

• 500g turkey mince

• 1 small onion, grated

• 1 garlic clove, finely chopped

• 1 handful of chopped herbs (basil, parsley, marjoram)

• 1 tsp Dijon mustard

• Salt and black pepper

• 1 tbsp olive oil (for frying)

Method:

1. Mix all the ingredients in a large bowl. Form into small balls.

2. Heat olive oil in a non-stick pan and fry in batches over medium heat for 10–12 minutes, turning to brown on all sides.

3. Serve with roasted aubergine or cool with salad the next day.

🥗 Courgette & Fennel Salad with Dill Mustard Dressing

Crunchy, clean, and slightly aniseed — this wakes up the palate and balances the plate.

Ingredients:

• 1 courgette, shaved or ribboned

• 1 small fennel bulb, thinly sliced

• Handful of fresh dill

• 1 tbsp apple cider vinegar

• 2 tbsp olive oil

• 1 tsp Dijon or wholegrain mustard

• Salt and pepper

Method:

1. Whisk together vinegar, mustard, olive oil, salt and pepper.

2. Toss with courgette and fennel, then fold through chopped dill.

3. Let sit for 10 minutes to soften and absorb flavour before serving.

🍓 Strawberries & Cream Frozen Yogurt Bowl

A creamy, high-protein breakfast or snack with real ice cream energy.

Ingredients (Serves 1):

• 100g Greek yogurt

• 1 scoop Divine Fusion Strawberries & Cream protein powder

• 2 tbsp cottage cheese

• Handful of blueberries

• 1 tsp chia or mixed seeds

• 1 tsp goji berries

Method:

1. Stir together the yogurt, protein powder and cottage cheese until smooth.

2. Fold in the blueberries, seeds, and goji berries.

3. Freeze for 30 minutes until just-firm.

4. Serve cold, topped with more berries and a spoon. (Or a sprinkle of granola, if you're feeling extra.)

Final Thoughts

This kind of cooking — a little chilled, a little charred, everything with a squeeze of lemon or a tangle of herbs — is summer at its most joyful. It’s also adaptable, flexible, and friendly to leftovers. One gazpacho can become a salad dressing, a pasta sauce, or the base of your next roast.

Whether you’re feeding friends or fuelling yourself for the week, I hope this brings inspiration to your table.

Let me know if you make it — or if you’d like a downloadable version or prep plan!

Fiona x