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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
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Jordi Roca
Jordi Roca, the younger of the Roca brothers and head dessert chef at the restaurant El Celler de Can Roca.
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Kulsum at JourneyKitchen 27.04.2011
Simple and sexy is all that comes to my mind looking at this!