Pea, Ricotta and Mint Gazpacho 6.000

Deb Lindsey for The Washington Post; food styling by Bonnie S. Benwick/The Washington Post

Jul 27, 2018

This first-course soup is beautiful, refreshing and slightly grassy on the finish -- your guests will never be able to tell that it takes no more than 15 minutes to assemble.

To read the accompanying story, see: You can make this 3-course meal for friends in 1 hour — without cooking.

Make Ahead: The soup can be refrigerated a day in advance. You may wish to re-blend just before serving.

Where to Buy: You can still find fresh peas in the produce department at this time of year, but if they aren't available at your market, use frozen/defrosted green peas.


Servings:
6 - 8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6-8 servings; makes 4 cups

Ingredients
  • 1 large or 2 seedless cucumbers, peeled and cut into cubes (14 ounces total)
  • Flesh of 1 ripe avocado, cut into chunks
  • 1 cup shelled fresh green peas, plus more for garnish (may substitute frozen/defrosted peas; see headnote)
  • 1 cup whole-milk ricotta cheese
  • 1 clove garlic
  • 1/4 cup water
  • 1 tablespoon fresh lemon juice, or more as needed
  • 1/4 cup chopped fresh parsley, plus a few small leaves for garnish
  • 1/4 cup fresh mint leaves
  • 1/2 cup chopped scallions (white and green parts)
  • Kosher salt
  • Freshly ground black pepper
  • Extra-virgin olive oil, for garnish

Directions

Combine the cucumber, avocado, peas, ricotta, garlic, water, lemon juice, chopped parsley, mint and scallions in a high-powered blender (preferably a Vitamix); puree until smooth. Season lightly with salt and pepper; blend again, just to incorporate. Taste, and add more lemon juice, as needed.

Divide among individual small bowls. Garnish each portion with a few peas, parsley leaves and a drizzle of oil.

Rate it

Recipe Source

Adapted from Leo Volner, a private chef in New York.

Tested by Bonnie S. Benwick.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.