Home > Recipes > Appetizers > Pea and pink peppercorn gazpacho
Appetizers
Pea and pink peppercorn gazpacho
Peas, pink peppercorns and asparagus make a refreshing gazpacho
By Chef Iker Erauzkin Twitter Post the recipe on facebook Your email (*) print
At a glance
- Serves:
- 4
- Difficulty:
- Easy
Method
- Boil fresh Peas for 6-8 minutes until tender. Cool quickly in ice water and set aside.
- Meanwhile, cook the white Asparagus in the usual way till slightly al dente. Cool.
- Blend the Peas with the Asparagus cooking water into light, smooth cream. Serve the cold cream with a piece of Asparagus, a pink peppercorn and a pinch of salt flakes.
Tip
You can also prepare this gazpacho with fava beans
Comments
Similar recipes
Marinated Tempeh w...
Cous-cous with sea...
Farm cheese, aspar...
Pea and pink peppe...
Sauteed morel mush...
Asparagus in green...
Pea soup with aspa...
Creamed spinach, v...
Anthony’s Bean Bur...
Roast fruit in bal...
Pear and mango lay...
Rice pudding
Strawberry textura...
Vegetable paella w...
Grilled sardines o...
Fish papillotte
Hiziki and peas sa...
Sautéed vegetables...
Caramelized roast ...
Guest chef
Different menus of guest chefs
Our guest chefs bring you their unique and personal take on food.
People
Jordi Roca
Jordi Roca, the younger of the Roca brothers and head dessert chef at the restaurant El Celler de Can Roca.
Summer fruits · Delicious salad dressing for summer salads · A passion for vegan desserts · Autumn vegtables · Great 10 minute recipes · Vegetarian delights for healthy living · Spice up your taste buds with Bembi · Bounce into form with a Spring menu · Where beer is not the beer · Mediterranean cooking with seasonal produce · Low-calorie recipes · Tapas all year round · Cutting edge Catalan cooking · Gluten - free diet · Interview with top chef Carme Ruscalleda · Recipe ideas for great desserts · Desserts by Jordi roca · Tapas route around Barcelona
Kulsum at JourneyKitchen 27.04.2011
Simple and sexy is all that comes to my mind looking at this!