Mint and pea gazpacho
Ingredients
For
6
personnes
- 2 shallots
- 500g of peas (fresh or frozen)
- 40cl of milk
- 40cl of water
- 6 sprigs of mint
- 1 untreated lemon
- Intense-flavoured olive oil
- Salt, pepper
Tip
Annelyse’s tip: it’s important to blend your pea gazpacho for a long time to achieve a very smooth texture. If your blender isn’t powerful enough, don’t hesitate to pass the pea gazpacho through a sieve to remove the little skins, which aren’t very pleasant to eat!
Instructions
- Heat 1 tablespoon of olive oil, then fry the finely chopped shallots over a low heat for 5 minutes until golden brown.
- Add the milk, salt and pepper, and bring to a gentle simmer. Then add the peas and cook for 10–15 minutes.
- Set aside a few peas for serving and blend the rest thoroughly with the cold water, 1 tablespoon of full-flavoured olive oil, the mint leaves and the lemon zest. Serve cold.
Tip
Annelyse’s tip: it’s important to blend your pea gazpacho for a long time to achieve a very smooth texture. If your blender isn’t powerful enough, don’t hesitate to pass the pea gazpacho through a sieve to remove the little skins, which aren’t very pleasant to eat!
We recommend...
For this recipe, we recommend using PDO huile d'olive de Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple. Don’t have any? You can also use any of these PDO olive oils: Aix-en-Provence, Corsica – Oliu di Corsica – tree-harvested, Nîmes, Provence or Vallée des Baux-de-Provence.
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