Sweet Pea Gazpacho | James Beard Foundation
Classic gazpacho tends to use summer’s best tomatoes, but this version enlists sweet spring peas. It was served at Joseph Humphrey’s Beard House dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesbeard.org.
Ingredients
- 2 pounds sugar snap peas, shucked, both peas and shells reserved
- 1 fennel bulb, sliced
- 1/2 yellow onion, sliced
- 2 cloves fresh garlic, crushed
- Salt and pepper to taste
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