“Good manners: The noise you don’t make when you’re eating soup.” ~ Bennett Cerf
I realise this is my second gazpacho recipe within the short period, but this recipe is just that good.
At the moment we are nearing the end of the green peas season, so I try to use them as much as possible.
This cold soup is incredibly fresh, light, and a welcoming ode to the upcoming springtime. Seasoned simply with some onions, salt and pepper, the focus remains on the fresh peas.
I served this last week at dinner, and everyone on the table readily ate it up.
Boiling the peas beforehand can speed up this recipe. It is essential to use fresh basil – dried basil does not do justice here.
Serves Serves: 5 | Prep Time: 30 mins | Cook Time: 25 mins | Cool Time: 60 mins
- 1 kg peas
- 100g fresh basil
- 1 onion, diced
- 2 cup vegetable stock
- 2 tbsp olive oil
- Salt + Pepper
- To Serve
- 4-5 tbsp fresh cream or thick yogurt (optional)
- Sauté the onions until translucent in olive oil in a large non-stick pot.
- Add the peas and basils, and sauté, coating the peas well.
- Pour in the stock, some salt and pepper.
- Let the soup cook on low heat for 15-20 minutes or until the peas are well boiled.
- Once cooked, bring the soup to room temperature.
- Crush the soup into liquid form, adding some more water if you want it thicker.
- Adjust seasonings if required and chill in the fridge for at least 2 hours before serving.
- To Serve
- Serve cold with a splash of cream or a dollop of thick yogurt on top.