Sweet Pea Gazpacho
Murray Circle at Cavallo Point Lodge Sausalito, CA
Classic gazpacho tends to use summer’s best tomatoes, but this version enlists sweet spring peas. It was served at Joseph Humphrey’s Beard House dinner.
- 2 pounds sugar snap peas, shucked, both peas and shells reserved
- 1 fennel bulb, sliced
- 1/2 yellow onion, sliced
- 2 cloves fresh garlic, crushed
- Salt and pepper to taste
Combine the pea shells, fennel, onion, and garlic in a large pot. Cover with cold water, bring to a boil, and simmer for 30 minutes. Strain liquid into a clean pot and discard the solids.
Bring the strained liquid to a simmer. Add the peas and simmer until they are just cooked through and bright green, about 3 to 5 minutes. Strain the peas, reserving the liquid. Purée the peas in a blender, adding the reserved liquid as needed to achieve the desired consistency. Season to taste with salt and pepper. Transfer the soup to an ice bath to cool. Serve the soup once it has chilled, or store in the refrigerator until needed.