Recipe for Green Gazpacho

You can use leftover cooked peas; otherwise, boil your fresh peas for 2 minutes and then place them in a bowl of ice water to stop the cooking.

Blend the peas, cucumber, garlic, avocado, arugula, and mint until you achieve a smooth and homogeneous texture.

To finish, add the salt, cider vinegar, lemon juice, the cheese, and water, and blend again. Serve very cold in glasses accompanied by a cube of the cheese.