This is my current favourite dinner-party soup. It’s good hot, but I prefer it chilled. I make it in advance and freeze or refrigerate it in a big plastic milk carton. When thawed, I give it another blitz in the liquidizer to make sure it is velvet-smooth and return it to the carton. Just before serving, I put wide old-fashioned soup bowls round the table, pour in the soup from the carton, then go around sprinkling a bit of each garnish onto the soups.