Pea Gazpacho with Asparagus and Pink Peppercorns

Ingredients

• 250 g white asparagus
• 1 Shallot
• 1 tbsp Sunflower oil
• 250 g peas
• 1 tbsp pine nuts
• 750 ml vegetable broth
• 3 sprigs Mint
• 100 g cream cheese
• 100 g yogurt
• 1 splash Lemon juice
• Salt
• Pepper
• 1 tbsp pink peppercorns

Instructions

1. 1.

   Peel the asparagus, trim the woody ends and cut into about 3 cm pieces. Peel and finely chop the shallot, then sauté in hot oil until translucent. Add the peas, asparagus, and pine nuts, deglaze with vegetable broth, and simmer gently for about 10 minutes. Remove from heat, add mint, and allow to cool. Then puree finely (reserve a ladleful of vegetables as garnish), strain through a sieve. Stir in cream cheese and yogurt, season with lemon juice, salt, and pepper. Chill in the freezer for about 40 minutes until very cold.

2. 2.

   Fill glasses with the chilled soup, top with the vegetable garnish, and serve garnished with pink peppercorns.