1. Preheat the oven to 200C/400F/ Gas Mark 6. 2. Put all the soup ingredients, except the lemon juice, basil and mint, into a large bowl. Green pepper, cored and roughly chopped; celery sticks and cucumber, roughly chopped; parsley and dill, leaves and stalk, plus latter extra to garnish; cold cooked potato; cold vegetable stock, grated lemon zest and lots of fresh basil and mint, leaves picked, to serve. 3. Stir roughly with a wooden spoon or, even better, squash together with a hands, then cover the bowl and refrigerate for 24 hours. 4. To make the tapenade toasts, preheat the oven on specified range. In a food processor, work the olives ( plus extra to drizzle), capers, garlic, thyme and oil to a rough paste, then brush this mixture over the bread slices and lay out on an oven tray. Bake for eight to 10 minutes - the toasts should be crisp on the outside but not totally dry - then remove from the oven and set aside to cool down. 5. When you are ready to serve, remove the bowl from the fridge and blitz the soup with a stick blender (or in a food processor) until smooth. 6. Taste, adjust the seasoning as necessary and stir in the lemon juice. Divide the soup into individual bowls, garnish with a generous amount of freshly shredded basil and mint, and the extra fresh dill. Drizzle over a little more oil and serve each bowl with a tapenade toast.