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Pea gazpacho with asparagus and pink peppercorns
(0 votes)
Difficulty:
easy
Preparation:
35 min.
Preparation
ready in 50 mins
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Ingredients
for
4
- Ingredients
- 250 grams white Asparagus
- 1 shallot
- 1 Tbsp sunflower oil
- 250 grams Peas
- 1 Tbsp Pine nuts
- 750 milliliters Vegetable broth
- 3 mint
- 100 grams cream cheese
- 100 grams Yogurt (0.1% fat)
- 1 splash lemon juice
- salt
- peppers
- 1 Tbsp pink peppercorns
Preparation steps
1.
Peel asparagus, snap off woody ends and cut into 3 cm (approximately 1 inch) long pieces. Peel and finely chop shallot. In a saucepan, fry shallot in hot oil until translucent. Add peas, asparagus, and pine nuts add deglaze with broth. Simmer about 10 minutes. Remove from the heat, add mint and let cool. Remove about one ladleful of vegetables and set aside. Puree remaining mixture and strain through a sieve into a container. Whisk in cream cheese and yogurt and season with lemon juice, salt, and pepper. Freeze until very cold, about 40 minutes.
2.
Pour gazpacho into glasses, spoon in reserved vegetables and garnish with pink peppercorns.
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