Pea Shoot & Raspberry Gazpacho
Sometimes the most surprising flavor pairings are the ones that linger longest. Sweet raspberries meet crisp cucumber and earthy pea shoots in this light, refreshing gazpacho — balanced with just a hint of chili heat and a splash of vinegar for brightness. It’s smooth, tangy, and playful on the palate, with garnishes that let you dress it up however you like: a drizzle of olive oil, a scatter of pistachios, or simply a few extra raspberries on top. It’s the kind of dish that feels both elegant and effortless, perfect for when you want something unexpected yet deeply satisfying.
Ingredients (serves 2–3)
- 1 cup fresh raspberries
- 1 cup cucumber, peeled & chopped
- 1 cup pea shoots (reserve some for garnish)
- ½ red bell pepper, chopped
- 1 small tomato, chopped (optional, for body)
- 1 small red chili (or pinch chili flakes), optional
- 2 tbsp red wine vinegar (or sherry vinegar)
- 3 tbsp olive oil
- ½ cup cold water (adjust for thickness)
- Salt & black pepper, to taste
- Ice cubes, optional
Garnish (choose a couple):
Whole raspberries, pea shoots, olive oil drizzle, crushed pistachios or toasted seeds
Method
- Blend raspberries, cucumber, pea shoots, bell pepper, tomato (if using), chili, vinegar, and olive oil until smooth.
- Adjust with water until soup-like consistency.
- Season with salt, pepper, and extra vinegar if needed.
- Chill 30 min (or add ice cubes).
- Serve in bowls or glasses with garnishes.
