Pea & Mint Gazpacho Recipe

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. 

Prep Time: 15 mins
Cook Time: 20 mins
Chill Time: 90 mins
Serves: 4

1 large onion, chopped
1 large potato, peeled and chopped
2 vegetable stock cubes
1-litre water
1 handful of fresh mint leaves
450g frozen peas
4 tbsp natural yoghurt

1. Place the water on medium heat and add the stock cubes.  Stir to dissolve them and then add the chopped onion and potato.  Turn up the heat, bring to the boil and then reduce the heat and simmer for 10 minutes, stirring occasionally.

2. Reserving a few leaves of mint for garnish, add the rest to the pan along with the frozen peas.  Turn up the heat again, return to the boil, then reduce the heat once more and simmer for a further 5 minutes.

3. Leave the soup to cool and then transfer to a food processor or blender and blend until smooth.

4. Return the blended soup to the pan or a large mixing bowl, place in the fridge and leave to cool for 2 hours.  Divide between 4 soup bowls along with a tablespoon of yoghurt on each, along with the leftover mint leaves to garnish.