“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.