Fresh Pea Gazpacho


2 ½ cups shelled fresh peas (frozen works beautifully too!)

1 leek, sliced thinly, white part only

2 ¼ cups cold homemade vegetable broth (or ice water)

1 ½ cups chopped, peeled English cucumber (or regular cucumber with seeds removed)

1 cup French bread cut into cubes

6 Tablespoons EVO (this will be use for multiple applications)

1 ½ Tablespoons sherry vinegar (or lemon juice)

1 teaspoon fresh tarragon, finely chopped

1 teaspoon fresh mint, finely chopped

½ teaspoon sea salt

½ teaspoon black pepper, freshly ground

For Garnish:

¾ cup crab meat

6 branches of mint, ideally with a flowering tip

2 Tablespoons of EVO


Cooking Directions:

1.        Cook the peas in lightly salted water for 3-4 minutes.  Drain and set aside until cool.

2.       Keep ½ cup of peas for garnish.

3.       Sauté leeks in a little EVO for three minutes so they caramelize. Keep at a low heat so they do not burn.  Add ½ cup water and finish cooking, an addition 2-3 minutes until liquid has evaporated.

4.       Put remaining peas, stock, cucumbers, bread cubes, EVO, vinegar and sautéed leek, tarragon and mint in a blender or Cuisinart.

5.       Process until smooth.

6.       Add salt and pepper to taste.

7.       Divide soup evenly among six bowls.

8.       Garnish with flaked crab meat, a scattering of peas and mint stalk

9.       Drizzle with EVO


Serves: 6

Wine Recommendations:  Rosé de Provence, Sauvignon Blanc, Pinot Bianco or white Bordeaux blend.