17
SOUPS
Minted pea soup
Gazpacho
Serves 6
500 g frozen peas
5 mint leaves
1 litre chicken stock
200 ml single cream
2 tsp sea salt
salt & pepper
Serves 4
2 thin slices bread
4 ripe tomatoes
1 cucumber
1 red pepper
2 small spring onions
1 garlic clove
8 fresh basil leaves
80 ml olive oil
2 tbsp balsamic vinegar
1 tsp ground Espelette
pepper
salt and freshly-milled
pepper
12 black olives (optional)
Preparation: 15 min • Cooking: 10 min • Resting time: 2 hr
Preparation: 15 min • Resting time: 3 hr
Cook the peas in the stock for about 10 minutes.
Set aside ¾ of the stock and pour the peas and the rest of
the stock into the blender jug. Add the mint leaves, cream,
salt and pepper.
Turn the selector to the
setting and liquidise for 1
minute. Use the spatula if necessary. You can add a little
cooking liquid if you prefer a thinner consistency.
Allow to cool, then chill for 2 hours in the refrigerator.
Soak the bread in a little water for approximately 10 minutes.
Scald the tomatoes to make them easier to skin, cut them into
quarters and squeeze out their seeds and juice.
Peel the cucumber and cut the onions in half. Remove the
stalk and seeds of the pepper. Cut all the vegetables into large
pieces. Peel the garlic clove and remove the bitter shoot.
Place all the ingredients in the blender jug, starting with the
liquids. Season with salt and pepper and add the Espelette
pepper.
Turn the selector to the
setting and liquidise for 1 minute.
Check the seasoning and leave to rest in the refrigerator
for at least 3 hours.
Serve chilled, garnished with a few olives and a dash of
olive oil.
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