Spring-Fresh Gazpacho with Leek and Peas

. May 20, 2007

A terrific starter with the most harmonious ingredients together:leek and peas!

- 2 small leeks,washed and finely chopped
- 250 g of peas
- 1 onion,diced
- vegetable stock
- Xeres vinegar
- 1 garlic clove
- olive oil
- 1/2 cucumber
Sauté leek and onion and for 5 minutes.Add vegetable stock,peas and garlic.
Cook for another 5 to 10 minutes.Purée in a blender once vegetables are cool.
Add raw cucumber.Season to taste with salt,pepper,Xeres vinegar and olive oil.
Cool for 1 hour at least.


Jasmine said...

What a gorgeous spring colour. But I do have a q--what is Xeres vinegar?


Myrtille said...

Thanks Jasmine!
Xeres [Sherry]vinegar, is produced in Spain,in the region of Andalucia,in the province of Cadiz.


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