Pea and pear gazpacho (cold)
Ingredients
- 400 g pea puree
- 300 g pear puree
- 150 g melon, chopped
- 300 g cucumber, peeled and chopped
- 1 shallot, finely diced
- 2 garlic cloves, finely diced
- 750 ml vegetable stock
- 1-2 tbsp runny honey
- ca. 20 ml olive (or rapeseed) oil
Method
- Puree melon, cucumber, shallot and garlic with vegetable stock. Add pea and pear purees, stir well, strain, adjust thickness and season with honey to taste. Chill well before serving, drizzle with olive oil for serving.
Variations
If you like a spicier version, add 2 tbsp white balsamic vinegar and a splash of harissa paste.