So, you've heard of gazpacho, right? That chilled soup that's like a refreshing hug on a hot day? Well, get ready to take it up a notch with a twist - Pea & Mint Gazpacho. Yep, we're adding some green goodness to the mix to make your taste buds do a happy dance.
Gazpacho is a traditional cold Spanish soup that's like a culinary lifesaver in the scorching heat. It's a blend of fresh veggies like tomatoes, cucumbers, and bell peppers, all whizzed up into a chilled bowl of deliciousness. Perfect for when you want something light, flavourful, and a break from the heat.
Now, why mess with a classic, you ask? Well, because peas and mint are like the cool kids of the veggie and herb world - sweet peas bring a touch of sweetness, and mint adds a refreshing zing. Together, they make your gazpacho stand out in a crowd of tomato-based soups. Trust me, your taste buds will thank you.
So, ditch the boring salads and embrace the vibrant flavors of summer with this refreshing pea and mint gazpacho! It's the perfect way to beat the heat and enjoy a healthy and delicious meal.
Prep Time: 15 mins
Cook Time: 20 mins
Cook Time: 20 mins
Chill Time: 90 mins
Serves: 4
Ingredients:
1 large onion, chopped
1 large onion, chopped
1 large potato, peeled and chopped
2 vegetable stock cubes
1 litre water
1 handful of fresh mint leaves
450g frozen peas
4 tbsp natural yoghurt
Instructions:
1. Place the water on medium heat and add the stock cubes. Stir to dissolve them and then add the chopped onion and potato. Turn up the heat, bring to the boil and then reduce the heat and simmer for 10 minutes, stirring occasionally.
2. Reserving a few leaves of mint for garnish, add the rest to the pan along with the frozen peas. Turn up the heat again, return to the boil, then reduce the heat once more and simmer for a further 5 minutes.
3. Leave the soup to cool and then transfer to a food processor or blender and blend until smooth.
4. Return the blended soup to the pan or a large mixing bowl, place in the fridge and leave to cool for 2 hours. Divide between 4 soup bowls along with a tablespoon of yoghurt on each, along with the leftover mint leaves to garnish.