Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light May 2011

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Credit: John Autry; Styling: Cindy Barr

Recipe Summary test

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

128 calories; fat 6.1g; saturated fat 0.9g; sodium 222mg.
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