Autumn is here and a timely reminder that the chilly winter is creeping closer, which means it's time to start dusting off the winter recipe books.

Winter foods are great. I love stews, bredies, curries and best of all — big steaming bowls of belly-warming soup.

Today's recipe could well be called the last of this summer's soups. As much as I love a thick wholesome soup, I also do enjoy a chilled summer soup, a liking for which I develop many years ago during a sojourn in sunny Spain.

In South Africa many people pull a yukkie face when confronted with cold soup and I really don't know why this is because our hot summers are ideal for chilled soup.

Today's chilled watercress soup is delightfully refreshing, easy to make and inexpensive. Because you can make it in advance it is also perfect for entertaining.

To serve four portions you need:

Instructions:

Place all the ingredients except for the mint leaves and yoghurt in a blender and blend until smooth.

Pour the soup into a jug and chill for two to three hours.

When ready to serve pour into serving bowls and top with yoghurt and a sprinkling of mint leaves.

Footnote: Add a few croutons to each bowl just before serving and offer your guests a glass of chilled dry sherry to sip with the soup.