Fresh Pea and Garlic Gazpacho

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

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.