Fresh Pea and Garlic Gazpacho

Photo: John Autry; Styling: Cindy Barr

Recipe from

Nutritional Information

Calories 128
Fat 6.1 g
Satfat 0.9 g
Sodium 222 mg

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

Preparation

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.

Note:

May 2011