Fresh pea gazpacho

Once you've tasted this soup you won't be able to wait until the weather is warm enough to serve this fresh-tasting soup to your guests! 

Fresh pea gazpacho

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frozen peas



leek greens, finely chopped



goat milk yoghurt



olive oil


sprigs of

fresh mint






salt and pepper

Preparation method

  • Bring the water and a little salt to the boil and blanch the leek greens for three minutes. Transfer immediately to iced water.
  • Blanch the peas in the same water for two minutes and also cool in the ice water.
  • Put the leek greens and peas in a blender with the goat milk yoghurt, mint, and olive oil and blend until smooth.
  • Pour through a fine sieve and season with lime juice, salt, and pepper.
  • Refrigerate until ready to use.

Serving suggestions

  • In a composition with leeks, mint, and goat milk yoghurt
  • As a sauce in a composition with lamb.
  • As a sauce in a composition with fried mushrooms.

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