Pea and Cucumber Gazpacho
This refreshing pea and cucumber gazpacho is perfect for hot summer days. It's packed with fresh flavors and is easy to make.
Ingredients - Serves 4
- Fresh mint leaves - For garnish
- Cucumber slices - For garnish
- Greek yogurt - 1/2 cup
- Salt and pepper - To taste
- Olive oil - 2 tablespoons
- Lemon juice - 2 tablespoons
- Fresh mint leaves - 1/4 cup
- Green onion - 2, chopped
- Cucumber - 1, peeled and chopped
- English peas - 2 cups, shelled
Let's Get Started
- In a blender, combine the English peas, chopped cucumber, green onion, fresh mint leaves, lemon juice, olive oil, salt, and pepper.
- Blend until smooth and creamy.
- Taste and adjust the seasoning if needed.
- Transfer the gazpacho to a bowl and refrigerate for at least 1 hour to chill.
- To serve, ladle the chilled gazpacho into bowls.
- Top with a dollop of Greek yogurt and garnish with cucumber slices and fresh mint leaves.
- Serve cold and enjoy!
Dietary Info
- Dish Type: Appetizer
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Calories: 150
- Fat: 5g
- Carbs: 20g
- Protein: 5g
- Sodium: 300mg
- Sugar: 10g
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