Chilled Pea Gazpacho with Mint

Ingredients (for 4 servings):

• 1 cube of vegetable or chicken bouillon (or equivalent broth)
• 1.5 L (6 cups) water
• 3 apples, peeled and diced (or use potatoes/earth apples as noted)
• 800 g (about 1.75 lb) frozen or fresh shelled peas (petits pois)
• 2 shallots, finely chopped
• 6 small new potatoes (or small firm potatoes), cooked and diced
• A few mint leaves (or more to taste)
• 1 small bunch of mint (for the dressing)
• Olive oil (or other neutral oil)
• Salt and pepper
• Optional: a little ricotta or fresh cheese, and croutons or raw vegetables for serving

Preparation Steps:

1. In a casserole or large pot, bring the water and bouillon cube to a boil. Add the diced apples (or potatoes). Cook for a few minutes until they start to soften. Remove from heat and set aside the broth.
2. In a frying pan, sauté the finely chopped shallots and the diced potatoes (or earth apples) in a little oil until lightly golden. Add the peas and the hot broth. Bring back to a boil, then simmer for 2–3 minutes. Remove from heat immediately to keep the peas bright green and fresh.
3. Add the mint leaves and blend everything (with an immersion blender or in a regular blender) until very smooth. Taste and adjust seasoning with salt and pepper. Let cool completely, then refrigerate for at least 20–25 minutes (or longer) to serve chilled.
4. While the soup is cooling, prepare a quick dressing or topping: finely chop a few mint leaves and mix with a little olive oil, salt, and pepper. You can also blend some of the peas with fresh mint and ricotta for a creamy finish.
5. At the end of cooking (or when blending), add a small piece of raw potato or a little starch if needed to adjust thickness, but the soup should remain quite fluid and refreshing.
6. For the final touch: In a small pan, quickly sauté a few reserved peas with mint and a bit of butter or oil until just warmed. This adds texture.
7. Serve the chilled soup in bowls. Garnish with the sautéed peas, a drizzle of mint dressing, a few raw peas or small croutons, and fresh mint leaves. Optional: a dollop of fresh cheese or ricotta on top.

Tips :

• Use very fresh peas if possible (or good-quality frozen). The short cooking time keeps them vibrant and prevents them from turning gray.
• Taste and adjust: the soup should be refreshing with a clear pea and mint flavor.
• For a smoother or thicker consistency, blend longer or add a little more liquid.
• Serve very cold for the best summer appetizer effect.
• You can prepare it in advance; it keeps well in the fridge.

This is a bright, refreshing cold green soup (gazpacho-style) perfect for spring or summer. The mint gives it a lovely fresh lift, and the brief cooking preserves the vivid color.