Photo: John Autry; Styling: Cindy Barr
6 servings

How to Make It

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.

Ratings & Reviews

Cansas's Review

May 24, 2011
Great use of spring ingredients! I used 2 fresh cucumbers from the farmer's market instead of the English cucumber. Very yummy and fresh tasting.