Are you suffering from this heatwave right now? Suddenly the earth feels like a fire pit and everything is just burning…Don’t get me wrong, I LOVE summer… it’s my thing.. but I’m not too keen on working in extreme heat around stoves and ovens and large groups that only bring the heat factor way up…!!!! Sorry, I’m complaining… it’s just been a VERY hot day!!
So This is the thing… this quick, whizz and drink kind of lunch… it’s like a savory smoothie if you will.. and I call it gazpacho just because it carries all the flavours of a typical tomato gazpacho, but without the bread and tomatoes… ?!?!?!?!
So perhaps I shouldn’t even call it that…oh well…
It’s practical, it lasts for a few days in the fridge, so it’s great to take to work in a flask and just glug it down.. what I love about this green gorgeousness is that I’ve kept some of the sweet green peas in their original state, just so that you can have bursts of that sweetness in y0ur mouth as you drink..!
Keeping this post short and sweet today… have a great day out in the sun!!!
- 2 1/2 cups shelled fresh or frozen peas.. I’m totally okay with frozen
- 2 1/4 cups ice water
- 1 1/2 cups chopped peeled cucumber
- 2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons white wine (chardonnay) vinegar
- 1 garlic
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon small fresh mint leaves
- sweet paprika
- 1 1/2 teaspoons extra-virgin olive oil
- Cook the peas in boiling water for about4 minutes.
- Drain and rinse with cold water until cool. Set aside 1/4 cup peas.
- Combine remaining peas, ice water, cucumber, 2 tablespoons extra-virgin olive oil, vinegar, and garlic clove in a blender; process until smooth. Stir in salt and pepper. Ladle soup into 6 bowls. Garnish with reserved peas, mint leaves, sweet paprika and 1 1/2 teaspoons extra-virgin olive oil.
- You can also store this in an air tight container in the fridge.. it lasts about 4 -5 days!! Keep it cold!!
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