Pea Gazpacho With Potato Cheese Shotz
Ingredients
2 cups McCain Peas, defrosted
1 tbsp light olive oil
½ English cucumber peeled and chopped
1 small white onion chopped
1 cup vegetable or chicken stock
1 cup water
1 teaspoon lemon juice freshly squeezed
¼ cup mint leaves chopped fresh
Salt and pepper to taste
½ cup crème fraiche
Directions
Prep Time: 10 minutes
Total Time: 45 minutes
Serving Size: 4
- Fry the onions in the olive oil over medium heat for 3 - 5 minutes or until softened but not browned. Allow to cool to room temperature.
- Place the peas, lemon juice, cucumber, mint and 1 cup of stock in a blender with the onions.
- Purée until smooth in a blender, working in batches if necessary.
- Add one cup of water in increments until the mixture reaches the desired consistency.
- Add ¼ cup of crème fraiche and blend again.
- Season with salt and pepper to taste.
- Chill the soup (covered) in the refrigerator for 45 minutes to allow the flavours to develop.
- Cook the potato shotz according to package instructions then place 2 potato shotz on a skewer.
- Stir and ladle the soup into small individual bowls (preferably transparent glass), shooters or shot glasses and top with the skewered potato shotz
- Serve immediately.
