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Ingredients
- 1 pound shelled sweet English peas, blanched 10 seconds
- 3 small slices stale bread, soaked in 1 cup cold water
- 3 cloves garlic, minced
- 3/4 pound sugar snap peas, blanched 1 minute
- 1/2 English cucumber, peeled and seeded
- 1/4 cup extra virgin olive oil
- 3 tablespoons sherry vinegar
- Salt and freshly ground black pepper
- Extra virgin olive oil for drizzling
Details
Servings 6
Preparation time 20mins
Cooking time 240mins
Preparation
Step 1
Reserve 1/4 cup of the peas as a garnish
Place all of the ingredients in a large bowl and toss together. Place in the blender and process until smooth as silk, 2 to 3 minutes per batch. Taste and season with salt and pepper. Chill in the refrigerator for 2 hours or overnight.
To serve, ladle into bowls and garnish with a few peas and a drizzle of olive oil
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