I knew from the start that this recipe would be like shelling peas. This is a super, super easy fresh cold soup and there aren't even any fresh peas in it; frozen peas did the trick very nicely. It is bursting with flavours and colour which can be eaten cold, just like a gazpacho as a refresher or even as a nice starter to the main meal. The mint will keep the taste buds stimulated but I try not to overdo the herb. Keep the mint subtle and you are on to a winner.
I don't know where you are located but here in Tenerife, the weather this summer is a bit crazy. It's not quite a full-on summer heat and I'm happy about that. I don't mind the heat and the sun but even so, even if it's not too hot, these days I'm often in the mood for cool, light recipes, especially for dinner and if they're the kind that can be prepared this quickly, all the better.
Keeping in mind that after the preparation and cooking, there is chill time for the gazpacho but it is definitely worth the wait.
Cook Time: 20 mins
1 large onion, chopped