Refreshing Summer Delight: Spring Pea Gazpacho Recipe

This fresh recipe for spring pea gazpacho captures the essence of summer. It's bright, refreshing, and bursting with seasonal flavor, showcasing how simple ingredients shine when prepared with intention. No bread or cream is needed—only sweet peas, quality olive oil, and a few colorful toppings.

When we enjoyed a lovely lunch with Camilla Marcus to celebrate her cookbook release, this gazpacho set the perfect tone: simple, flavorful, and deeply rooted in nature. It embodies her philosophy as a regenerative chef—utilizing seasonal produce, minimizing waste, and maximizing every ingredient's potential.

Playa Pasta Bowl, Set of 4

Mango Wood Serving Platter

Here's Camilla's recipe for this gorgeous green soup. While traditional gazpacho often uses bread for thickness (as its name suggests), this version is creamy thanks to just peas and olive oil, making it gluten-free. A sprinkling of pistachio dukkah adds crunch and healthy fats.

Sabre Ivory Flatware

Hand-Thrown Antipasto Bowls, Set of 3

Recycled Wine Glass, Set of 4

Description

Bright and crisp, this green soup is perfect for any hot summer lunch or as a starter for an elegant dinner.

Ingredients

• 2 1/2 cups (400 g) fresh peas, shelled
• 2 tablespoons avocado oil
• 1/2 yellow onion, chopped
• 1 garlic clove, minced
• 3/4 cup (180 ml) water or vegetable stock
• 2 1/2 teaspoons sea salt, or to taste
• 1/4 cup (25 g) micro pea tendrils
• 2 radishes, thinly sliced
• Juice from 1/2 lemon
• 2 to 3 tablespoons herb oil
• 1/4 cup pistachio dukkah

Instructions

1. Bring a medium pot of water to a boil and prepare a bowl of ice water nearby.
2. Blanch the peas in boiling water for 90 seconds, then transfer them to the ice water to stop cooking and maintain their bright color. After cooling, place the peas in the freezer.
3. In a medium skillet, heat 1 tablespoon of avocado oil over medium heat. Sauté the onion and garlic until soft, about 1-2 minutes. Add water, cover, and simmer for 5 minutes.
4. Pour the mixture into a blender and puree until smooth. Add frozen peas and salt, blending until creamy. If you prefer a thinner soup, add more water gradually and blend until desired consistency is reached.
5. In a small bowl, combine micro pea tendrils and radish slices with the remaining tablespoon of avocado oil, lemon juice, and a pinch of salt.
6. Serve the soup in bowls, topping with the salad, a drizzle of herb oil, and a sprinkle of pistachio dukkah.