Pea Gazpacho With Potato Cheese Shotz

Pea Gazpacho With Potato Cheese Shotz


8 McCain Potato Cheese Shotz

2 cups McCain Peas, defrosted

1 tbsp light olive oil

½ English cucumber peeled and chopped

1 small white onion chopped

1 cup vegetable or chicken stock

1 cup water

1 teaspoon lemon juice freshly squeezed

¼ cup mint leaves chopped fresh

Salt and pepper to taste

½ cup crème fraiche


Prep Time: 10 minutes
Total Time: 45 minutes
Serving Size: 4

  1. Fry the onions in the olive oil over medium heat for 3 - 5 minutes or until softened but not browned. Allow to cool to room temperature.
  2. Place the peas, lemon juice, cucumber, mint and 1 cup of stock in a blender with the onions.
  3. Purée until smooth in a blender, working in batches if necessary.
  4. Add one cup of water in increments until the mixture reaches the desired consistency.
  5. Add ¼ cup of crème fraiche and blend again.
  6. Season with salt and pepper to taste.
  7. Chill the soup (covered) in the refrigerator for 45 minutes to allow the flavours to develop.
  8. Cook the potato shotz according to package instructions then place 2 potato shotz on a skewer.
  9. Stir and ladle the soup into small individual bowls (preferably transparent glass), shooters or shot glasses and top with the skewered potato shotz
  10. Serve immediately.