Chilled curry potato soup with crisp vegetables

INGREDIENTS FOR 2 PEOPLE
2 large potatoes, about 400 g
Half an onion
1 rosemary sprig
1 teaspoon curry
Extra virgin olive oil
Salt and pepper
400 ml water
1 carrot
1 piece pepper
1 celery stalk
1 vine tomato
Basil
An excellent make-ahead summer dish: smooth soup contrasts with crisp vegetables. Serve toasted bread, optionally rubbed with garlic and oil.

I peel potatoes and onion.

I chop small.

I gently fry onion in oil.

I add potatoes and rosemary.

Then teaspoon curry.

Then salt and pepper.

I stir, let flavour develop briefly and add water.

I cook covered about 20 minutes.

I wash and peel vegetables, removing tomato seeds too.

I dice all very finely.

I combine and dress with oil, pepper and salt and reserve.

I remove rosemary and hand-blend cooked potatoes.

I cool the velvety soup.

I blend basil, olive oil and salt to an emulsion.

I reserve it.

For a seated meal, serve soup in bowls with a generous central spoonful vegetables, basil, basil oil drops and a pinch curry.

For a buffet, serve individual glasses of potato cream and basil oil, with vegetables in another glass.