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Pea, Mint, and Summer Truffle Gazpacho
4
Servings
20
Preparation (min.)
60
Cooking (min.)
Ingredients
- 500 g of fresh or frozen peas
- 50 cl of vegetable broth
- 100 g of cream cheese
- 30 to 40 g of fresh summer truffle
- 6 mint leaves
- 1 tablespoon of olive oil
- Some croutons
- Salt
- Pepper
Pea, Mint, and Summer Truffle Gazpacho
Discover a fresh and delicately flavored starter, perfect for sunny days. The sweetness of the peas pairs beautifully with the freshness of the mint and the subtle notes of summer truffle. Served chilled, this gazpacho offers a light, creamy, and refined recipe, ideal for starting a summer meal.
Cook this recipe with Plantin products
Peak season
![Truffe d'été fraîche 100g | PLANTIN - L'art de la truffe]( "Truffe d'été fraîche 100g | PLANTIN - L'art de la truffe")
![Truffe d'été fraîche 100g | PLANTIN - L'art de la truffe]( "Truffe d'été fraîche 100g | PLANTIN - L'art de la truffe")
Peak season
![Truffe d'été fraîche 100g | PLANTIN - L'art de la truffe]( "Truffe d'été fraîche 100g | PLANTIN - L'art de la truffe")
![Truffe d'été fraîche 100g | PLANTIN - L'art de la truffe]( "Truffe d'été fraîche 100g | PLANTIN - L'art de la truffe")
Peak season
![Truffe d'été fraîche 100g | PLANTIN - L'art de la truffe]( "Truffe d'été fraîche 100g | PLANTIN - L'art de la truffe")
![Truffe d'été fraîche 100g | PLANTIN - L'art de la truffe]( "Truffe d'été fraîche 100g | PLANTIN - L'art de la truffe")
Preparation
Cook the peas
Bring a pot of salted water to a boil, then immerse the peas. Cook for about 5 minutes, until tender while retaining their beautiful green color.
Cool the peas
Drain the peas, then immediately plunge them into a bowl of ice water. This step stops the cooking and preserves their color.
Prepare the ingredients
Set aside a few peas for garnish, then place the rest in a blender. Add the cold vegetable broth, cream cheese, mint leaves, and olive oil.
Blend the gazpacho
Season with salt and pepper, then blend everything until you achieve a perfectly smooth and homogeneous mixture. For an even finer texture, strain the gazpacho through a sieve or chinois.
Chill
Place the gazpacho in the refrigerator for at least an hour to ensure it is well chilled when served.
Serve the gazpacho
Divide the gazpacho into bowls or glasses. Add some croutons, the reserved peas, and freshly grated or thinly sliced summer truffle.
Plantin Chef’s tip(s)
Always add the summer truffle at the last moment and without cooking it. The freshness of the gazpacho helps to preserve and highlight its sweet, vegetal, and slightly nutty notes.
