Pea gazpacho with smoked bacon and mint

Huile d'olive d'Aix-en-Provence PDO
Intense flavour
Gaspacho de petits pois, poitrine fumée et menthe
A PDO
Preparation
15 min
A PDO
Resting time
30 min
A PDO
Cooking time
20 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Appetiser Starter Gluten-free

Ingredients

A PDO
For 8 personnes
  • 500 g fresh or frozen peas
  • 2 plain yoghurts
  • one clove of garlic
  • 1 onion
  • a vegetable stock cube
  • 10 cl + 3 cl of strong-flavoured olive oil
  • 100 g of smoked bacon
  • 2 tablespoons of chopped mint + a few leaves
  • Espelette chilli
  • Salt, freshly ground pepper

Tip

For this pea gazpacho, choose a full-flavoured olive oil from PDO Vallée des Baux de Provence, PDO Nîmes, PDO Haute-Provence, PDO Provence, or an oil of the Aglandau, Bouteillan or Olivière variety, or Picholine ...

Instructions

  • Cook the peas in boiling water to which you have added the vegetable stock cube. Once cooked, keep a little of the stock, then drain the peas and rinse them under cold water to preserve their colour.
  • Fry the finely diced onion, then add the diced smoked bacon. Next, add the peas and fry them for a few minutes with the smoked bacon.
  • Blend together the peas, smoked bacon, onions, plain yoghurt, garlic clove, 10 cl of strongly flavoured olive oil, a little stock (depending on the desired consistency), Espelette pepper and mint. Season with salt and pepper to taste. Pass through a sieve.
  • Adjust the seasoning, then arrange in small glasses, adding a drizzle of strongly flavoured olive oil and a few mint leaves. Chill for at least 30 minutes before serving.

Tip

For this pea gazpacho, choose a full-flavoured olive oil from PDO Vallée des Baux de Provence, PDO Nîmes, PDO Haute-Provence, PDO Provence, or an oil of the Aglandau, Bouteillan or Olivière variety, or Picholine ...
We recommend...

For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.

If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence. 

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