Discover the freshness of gazpacho and mint in a comforting recipe based on split peas. A quick and easy recipe, perfect for sunny days.
Ingredients for 6/8 people
- 150 g split peas “8 minutes” cooking time
- 2 zucchinis
- 1 half onion
- 1 vegetable bouillon cube
- 20 cl fresh cream
- 1 garlic clove
- 10 mint leaves
- Salt and pepper
Recipe
- Squeeze your garlic and simmer in an oiled pan. Add the half onion and simmer for a few more minutes.
- Add zucchini and cover with stock. Cook over medium heat for 5 minutes.
- Add the split peas and cook for a further 8 minutes.
- Remove from the heat, add the mint leaves and blend.
- Add the crème fraîche and season to taste.
- Chill in the fridge.
- Just before serving, place your gazpacho in verrines or small bowls. Add a drizzle of crème fraîche on top, along with a mint leaf. It’s ready to serve!
Quick-cook” split peas
Precooked using an entirely natural process, Sabarot “Cuisson rapide” split peas reduce cooking time from 35 minutes to just 8 minutes! Faster than pasta or rice, “Cuisson rapide” split peas are ideal for purées, soups or as an accompaniment to meat or fish. They also retain all their taste qualities.
