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Spring Gazpacho

Spring Gazpacho
Yields4 Servings
 2 tbsp butter
 2 onions or leeks (or 2 cups spring onions), chopped
 1 head of lettuce, cut into strips
 1 cup pea shoots, if available
 16 oz frozen peas
 2 cups water
 1 cup vegetable broth
 ¼ cup chives, finely chopped
 salt and pepper, to taste
1

Heat butter in a large pot and sauté onions for 3-5 minutes. Add lettuce, pea shoots, peas, water and broth. Bring to a boil and simmer for 5 minutes on low heat.

2

Remove pan from heat and stir in chives. Puree soup with an immersion blender. Season to taste with salt and pepper.

3

Let cool 30 minutes and then chill, covered, for at least 3 hours before serving. Garnish with additional chives, if desired, and serve with a loaf of crusty bread. Enjoy!

(original recipe from Savory magazine)

Ingredients

 2 tbsp butter
 2 onions or leeks (or 2 cups spring onions), chopped
 1 head of lettuce, cut into strips
 1 cup pea shoots, if available
 16 oz frozen peas
 2 cups water
 1 cup vegetable broth
 ¼ cup chives, finely chopped
 salt and pepper, to taste

Directions

1

Heat butter in a large pot and sauté onions for 3-5 minutes. Add lettuce, pea shoots, peas, water and broth. Bring to a boil and simmer for 5 minutes on low heat.

2

Remove pan from heat and stir in chives. Puree soup with an immersion blender. Season to taste with salt and pepper.

3

Let cool 30 minutes and then chill, covered, for at least 3 hours before serving. Garnish with additional chives, if desired, and serve with a loaf of crusty bread. Enjoy!

Spring Gazpacho

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