Cucumber and pea gazpacho
Prep time: 20 minsTotal time: 
Cucumber and pea gazpacho
This ultra-refreshing cold soup is perfect for hot summer nights. It’s best served well chilled, so make it ahead if you have the time, then finish with a drizzle of cream. Enjoy with crusty bread on the side
Prep time: 20 minsTotal time: 
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Ingredients
- 200g frozen peas
- 1 tbsp olive oil
- 3 celery sticks, sliced
- 1 garlic clove
- 1 cucumber, sliced
- 1 avocado, sliced
- 1 tsp sherry vinegar
- juice of 1 lime
- 300ml cold vegetable stock*
- 2 tbsp single cream* (optional)
- ¼ x 20g pack chives, snipped
Step by step
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Bring a pan of salted water to the boil, then add the peas, bring back to the boil and cook for 2 minutes. Drain and run the peas under cold running water to cool.
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Put the olive oil, celery, blanched peas, peeled garlic clove, cucumber, avocado, sherry vinegar, lime juice and vegetable stock in a high-speed blender. Blitz until smooth and season to taste. For best results, chill for at least 40 minutes (and up to 2 days ahead).
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Ladle the gazpacho into bowls, drizzle over the cream, if using, and sprinkle over the chives to serve.
*Check your stock is gluten-free, if required. Omit the cream for vegan or dairy-free.
