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Sweet Peas and Mint Gaspacho

900g sweet peas (2 packages)

• 250mL (1 cup) minced onions

• 30mL (2 tbsp) olive oil

• 1.5L (6 cups) vegetable broth

• 1 bunch of fresh mint, rinsed and roughly chopped

• Salt and pepper to taste

1. Pour the oil in a big pan over medium-high heat and cook the onions until they are softened, about 5 minutes.

2. Add the sweet peas, salt and pepper to taste, and broth.

3. Cover and bring to a boil, reduce heat to medium-low and let simmer for about 20-30 minutes.

4. Add mint and reduce to a smooth puree with an immersion blender.

5. Refrigerate until cold, for a few hours.

6. Serve into bowls and decorate with chopped fresh mint to taste.

7. Enjoy!

900g sweet peas (2 packages)

• 250mL (1 cup) minced onions

• 30mL (2 tbsp) olive oil

• 1.5L (6 cups) vegetable broth

• 1 bunch of fresh mint, rinsed and roughly chopped

• Salt and pepper to taste

1. Pour the oil in a big pan over medium-high heat and cook the onions until they are softened, about 5 minutes.

2. Add the sweet peas, salt and pepper to taste, and broth.

3. Cover and bring to a boil, reduce heat to medium-low and let simmer for about 20-30 minutes.

4. Add mint and reduce to a smooth puree with an immersion blender.

5. Refrigerate until cold, for a few hours.

6. Serve into bowls and decorate with chopped fresh mint to taste.

7. Enjoy!

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