Joanne Weir Follow @ChefJoanneWeir

Sweet Pea Gazpacho

Sweet Pea Gazpacho

Serves 6


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


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.