Fresh Pea Gazpacho

Ingredients

• 1 tbsp olive oil • 3 cups fresh young green peas, shelled • 1/2 English cucumber, peeled, chopped • 1 small white onion, chopped • 1 cup veg/chicken stock • 1 cup water • 1 tsp lemon juice, squeezed • 1/4 cup mint leaves, chopped • salt and pepper to taste • 1/2 cup Mexican crema/crème fraîche, divided

Garnish

fresh mint, edible flowers or pea shoots

Method

Sauté the onions in olive oil over medium heat for five minutes. Allow to cool. Place the peas, lemon juice, cucumber, mint and broth in a blender with the onions. Purée until smooth. Add water in increments until the mixture reaches the desired consistency. Should be super smooth. Add Mexican crema or crème fraîche and blend again. Season with salt and pepper. Chill the soup (covered) in the refrigerator for one hour to allow the flavours to develop. Stir and then ladle into small individual bowls, shooters or shot glasses. Add a swirl of crema and garnish with fresh edible flowers, mint or pea shoots.

Recipe: Michele Peterson