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Fresh Pea and Garlic Gazpacho

Photo: John Autry; Styling: Cindy Barr
Yield 6 servings

Ingredients

  • 2 1/2 cups shelled fresh English peas
  • 2 1/4 cups ice water
  • 1 1/2 cups chopped peeled English cucumber
  • 1 cup (1/2-inch) French bread cubes
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons sherry vinegar
  • 2 garlic cloves
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Fresh pea shoots
  • 1 tablespoon small fresh mint leaves
  • 1 1/2 teaspoons extra-virgin olive oil

Nutrition Information

  • calories 128
  • fat 6.1 g
  • satfat 0.9 g
  • sodium 222 mg

How to Make It

  1. Cook English peas in boiling water 4 minutes. Drain and rinse with cold water until cool. Set aside 1/2 cup peas. Combine remaining peas, ice water, cucumber, French bread cubes, 2 tablespoons extra-virgin olive oil, sherry vinegar, and garlic cloves in a blender; process until smooth. Stir in salt and pepper. Ladle 1 cup soup into each of 6 bowls. Garnish with reserved peas, fresh pea shoots, mint leaves, and 1 1/2 teaspoons extra-virgin olive oil.