RECIPE: lazy ass frozen pea gazpacho
“Waiter, waiter, my boyfriend is too hot”
“Madam that is not a real proble-”
“No no, I mean he’s demanding frozen vegetables for dinner?”
It is above 25C in London today so everyone has melted. Apart from me. Left with the energy to invent things for dinner, staring vaguely into the fridge/freezer while him indoors lay down quietly I have come up with this, which is very easy and unlike most of my recipes, quite replicable. So here you go: no cook, super quick frozen pea gazpacho and toast.
It’s not really gazpacho but you know, “cold ass pea slushie” sounds less gourmet.
Serves:
a massively overgenerous 2 or a vastly more reasonable 4.
Ingredients:
For the gazpacho:
1/2 a normal sized bag of frozen peas
small handful of fresh parsley
teaspoon of creamed horseradish/horseradish sauce
35ml lemon juice (bottled or fresh)
3 table spoons olive oil
150ml recently boiled water
150ml full cream milk or half/half cream/milk (I actually used coconut milk because it was what we had)
half a small or a quarter of a large white onion, finely chopped
salt
pepper
For the toasts:
two slices bread
goat’s cheese (currently in Lidl’s Turkey month) or feta or something
balsamic vinegar
sugar
fresh tomatoes (cherry or big or whatever)
black pepper
Method:
For the soup:
Put literally everything into a food processor, apart from the recently boiled water (which should still be pretty warm, like ‘too hot to drink if this was a cup of tea/coffee still’ grade) and give it an initial whiz. Very little will happen.
Pour half the recently boiled water in, give it a stir and give it another whiz. Lid off, give it a stir, another whiz, etc.
After a few goes, put the rest of the water in and it should get easier — eventually it becomes a thick but pourable paste as above.
That’s literally it, you have done all the things. Check your seasoning to taste — I didn’t use very much salt but allegedly I under-salt things.
For the toasts:
Put the toast in the toaster. While it’s toasting, chop up the tomatoes fairly thinly and leave them to soak in a splash of balsamic vinegar, with a half teaspoon (do not let Jamie Oliver catch you ey) of caster sugar sprinkled on top. You could probably use demarara, I’m not a cop.
Chop or crumble the goat’s cheese depending on how you’re feeling until you’ve got roughly enough to cover the toasts. Now retrieve said toasts, you could drizzle them in olive oil but I didn’t because I couldn’t be bothered washing another thing up so just put the cheese on, then the tomatoes and drizzled on the balsamic glaze with a teaspoon. Finished with a quick grind of black pepper.
And here you have it: lazy ass frozen pea gazpacho with faintly fancy toast.
