Refreshing Green Peas Gazpacho: a Summer Delight
Ingredients
Gazpacho
- 1 cucumber
- 300g green peas (fresh or frozen)
- 1 bulb of fennel
- 3-5 tbsp vegan unsweetened yogurt
- 1 clove of garlic
- 8-10 basil leaves
- 2 cups of cold water
- 4 tbsp Aceto Bianco (White Vinegar)
- 10 pistachios (peeled)
- Salt and pepper
Remaining
- Olive oil
- Vegan yogurt
- Peas for decoration
Preparation
In a blender, combine all the gazpacho ingredients - cucumber, green peas, fennel, vegan yogurt, garlic, basil leaves, cold water, Aceto Bianco, peeled pistachios, salt, and pepper.
Blend the ingredients until the mixture reaches a creamy consistency, creating the gazpacho base.
Taste and adjust the seasoning as needed.
To serve, pour the gazpacho into bowls.
Drizzle a dash of olive oil over the soup for added flavor and richness.
Add dollops of vegan yogurt to enhance the creaminess and tanginess of the gazpacho.
Decorate the soup with a few extra peas on top, adding a pop of color and freshness.
For an extra touch, consider frying some bread in a bit of olive oil with herbs until it's crispy and golden. Serve the herbed bread as an appetizer alongside the gazpacho to elevate the dining experience.