SWEET PEA GAZPACHO

By kathryns

Fine to use frozen peas. Chill 2 hrs or overnight.

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

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