Ingredients
Main Ingredients
- 2 1/2 cups (400 g) shucked fresh peas
- 2 tablespoons avocado oil
- 1/22 yellow onion, chopped
- 1 garlic clove, chopped
- 3/4 cup (180 ml) water or vegetable stock
- 2 1/2 teaspoons sea salt, plus more as needed
- Juice of 1/2 lemon
Garnishes
- 1/4 cup (25 g) micro pea tendrils
- 2 radishes, thinly sliced (preferably green or black radishes)
- 2 to 3 tablespoons herb oil
- 1/4 cup pistachio dukkah
Instructions
- Prepare the Vegetables: Shuck the fresh peas and chop the yellow onion and garlic clove finely to ensure they blend smoothly into the soup.
- Blend the Soup: In a blender, combine the fresh peas, chopped onion, garlic, avocado oil, water or vegetable stock, sea salt, and lemon juice. Blend until the mixture is smooth and creamy.
- Adjust Seasoning: Taste the gazpacho and add more sea salt or lemon juice if needed to balance the flavors perfectly.
- Chill the Soup: Pour the blended soup into a bowl or container and refrigerate for at least 1 hour to let the flavors meld and to serve cold.
- Prepare Garnishes: Thinly slice the radishes and set aside along with the micro pea tendrils, herb oil, and pistachio dukkah.
- Serve: Pour the chilled gazpacho into bowls, drizzle with herb oil, and sprinkle the pistachio dukkah on top. Garnish with micro pea tendrils and radish slices for added texture and freshness.
Notes
- You can substitute fresh peas with frozen peas if fresh are not available; thaw before blending.
- Herb oil can be made by blending fresh herbs like basil or parsley with olive oil.
- Pistachio dukkah adds a delightful crunch; you can replace it with other nuts or seeds if preferred.
- For a smoother consistency, strain the gazpacho through a fine sieve before chilling.
- This recipe is best served cold and consumed within 2 days for optimal freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
