• 4 tbsp extra virgin olive oil
• 2–3 leeks (white parts only), trimmed and sliced
• 8 oz

Put half the olive oil in a saucepan, add the leeks and potatoes and fry gently until the leeks are wilted. Add the stock, and cook until the vegetables are tender. Meanwhile, cut the pepper into quarters, remove the seeds, and blanch it in boiling water for 1–2 minutes. Roughly chop the pepper and cucumber, and put into a blender with the rest of the olive oil. Add the cooked vegetables and st