Minty Pea and Cos Lettuce Gazpacho Recipe

How to make Minty Pea and Cos Lettuce Gazpacho

Method

  1. Make your sourdough crispy breadcrumbs first. Blitz the torn bread in a small food processor to make coarse breadcrumbs.
  2. Place a frying pan over a medium heat. Add 1 tablespoon oil and the breadcrumbs. Cook until crispy and golden. Season well and set aside.
  3. For the soup, place remaining oil into a saucepan set over a medium heat. Add the spring onions    and garlic and sauté for 3 minutes. Add the peas and lettuce and cook for 1 minute. Add the stock and simmer for 2 minutes or until lettuce is tender.
  4. Take off the heat, add the mint to a high-powered blender and blend until very smooth. Season to taste, pour into a jug and refrigerate for 2 hours or until chilled.
  5. Pour into small chilled bowls and top with cream, mint leaves and the crispy breadcrumbs.

Tip: The sourdough crumbs can be made ahead of time and stored in a sealed glass jar.