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Sweet Pea Gazpacho
![Sweet Pea Gazpacho](/assets/components/phpthumbof/cache/dsc02637.f75c54c513e28da0087976ec94e69a94.jpg)
Serves 6
http://joanneweir.blogspot.com/2009/05/sweet-pea-gazpacho.html
Ingredients
1 pound shelled sweet English peas, blanched 10 seconds
3 small slices stale bread, soaked in 1 cup cold water
3 cloves garlic, minced
3/4 pound sugar snap peas, blanched 1 minute
1/2 English cucumber, peeled and seeded
1/4 cup extra virgin olive oil
3 tablespoons sherry vinegar
Salt and freshly ground black pepper
Extra virgin olive oil for drizzling
Instructions
Reserve 1/4 cup of the peas as a garnish
Place all of the ingredients in a large bowl and toss together. Place in the blender and process until smooth as silk, 2 to 3 minutes per batch. Taste and season with salt and pepper. Chill in the refrigerator for 2 hours or overnight.
To serve, ladle into bowls and garnish with a few peas and a drizzle of olive oil.