Sauté the onions in the olive oil until translucent. Add the chopped courgettes and sauté on a medium heat for 5 minutes. Stir in the tomato purée and the Boursin®; the residual heat in the pan will melt the cheese.

When the cheese had melted pour in the chicken stock, stir and simmer for 10 minutes. Season, to taste, with salt and freshly ground black pepper.

Using a hand-held blender or liquidizer, purée the soup to a smooth, creamy consistency.

Heat a stovetop grill, ideally a Le Creuset Toughened Non-Stick or Cast Iron Grill/Grillit® and grill the courgette ribbons, set aside.

For the croutons, pre-heat the oven to 200°C/Gas Mark 6. In a large bowl toss the ciabatta pieces and garlic with the olive oil and seasoning. Spread them onto a non-stick baking tray and bake for 10-15 minutes or until crispy and golden. Allow to cool.

To serve, pour the soup into bowls and top generously with the grilled courgette ribbons and crispy croutons.