Recipe for: Sweet Pea Pistachio Gazpacho
|1/2 cup||raw shelled pistachios|
|1||fennel bulb, sliced|
|1/2||yellow onion, sliced|
|2 cloves||fresh garlic, crushed|
|2 lbs||sugar snap peas|
|1/2||english cucumber, peeled, seeded, and roughly chopped|
|1 Tbs||sherry vinegar|
|salt and pepper to taste|
|1/4 cup||greek yogurt, for serving|
|2 Tbs||chicharrones, crumbled|
1. Cover the pistachios with water and soak over night. Combine the fennel, onion, and garlic in a large pot. Cover with 2 quarts of cold water, bring to a boil, and simmer for 30 minutes. Strain liquid into a clean pot and discard the solids.
2. Bring the strained liquid to a simmer. Add the peas and simmer until they are just cooked through and bright green, about 3 to 5 minutes. Strain the peas, reserving the liquid, and pop them in an ice bath to stop the cooking process.
3. Purée the peas, cucumber, and pistachios in a blender, adding the reserved liquid as needed to achieve the desired consistency. You may need to do this in batches to accommodate all of the liquid. Season to taste with sherry vinegar, salt and pepper.
4. Pour the soup into a large pitcher and chill in the fridge. To serve, spoon a little yogurt into a bowl and pour the chilled soup around it, garnish with crushed chicharrones.
About The Chef
Claire Thomas is the creator behind The Kitchy Kitchen, a drool-inducing food blog and soon to be cookbook. Aside from photographing and sharing her delicious kitchen creations, Claire dishes out cooking tips on her YouTube channel 10 Second Living. And she doesn't stop there... Claire has hosted two seasons of the ABC series Food for Thought and has directed and styled commercials for some of the nation's top food brands.