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Chilled pea and cucumber soup with crunchy pancetta
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Prep Time:
130 minutes
Cook Time:
5 minutes
Total Time:
135 minutes
Elevate summer soup with crispy pancetta.
Ingredients:
  • 255.00 gm chicken style liquid stock
  • 500g packet frozen baby peas
  • 1 telegraph cucumber, seeded, chopped
  • 82.50 ml loosely packed fresh mint leaves
  • 18.20 gm olive oil
  • 80g piece pancetta, finely chopped
Instructions:
  • In a saucepan, combine stock and 1 cup of cold water over medium-high heat until boiling. Add peas, then remove from heat, cover, and let it sit for 2 minutes until peas are bright green and tender. Blend pea mixture with cucumber and mint until smooth. Transfer to a large jug, cover, and refrigerate for 2 hours until chilled.
  • Chill six 200ml-capacity serving glasses in the refrigerator.
  • In a small frying pan over medium heat, sizzle pancetta in oil until crispy and golden, about 3-4 minutes. Drain on a paper towel-lined plate to crisp up.
  • Take the chilled soup out of the fridge and give it a good stir to mix together. Pour the soup into chilled glasses, top with pancetta, sprinkle with pepper, and serve promptly.

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