Green Split Pea Gazpacho Recipes

Steps:

• Bring water to a boil and add split peas, reduce heat to a soft boil for approximately 25 minutes or until they are just tender. Drain and rinse until cool while preparing the remainder of the salad.
• Bring water to a boil, add pasta and reduce heat to a soft boil until pasta is cooked, but not over cooked. Drain and rinse with cold water until cool.
• In a small saucepan on medium heat, add olive oil, minced garlic and oregano. Sauté until garlic becomes tender and slightly brown, approximately 3 minutes. Remove from heat, add the lemon juice, stir together and set aside until cool.
• Place all ingredients together and toss with dressing, add some shredded cheese if you like and it is ready to serve.

Steps:

• In medium size saucepan bring water to a boil and add split peas. Reduce heat, cover, and simmer peas until soft, approximately 20 minutes. Drain and set aside.
• Rinse saucepan. Using the same saucepan, melt butter on medium heat. Add shallots and cook until softened (not browned) for a couple of minutes.
• Add broth and mint sprigs to the shallots, increase heat and bring to a boil. Add drained split peas and salt and pepper to taste. Reduce heat and simmer, stirring occasionally for approximately 5 minutes while flavors blend.
• Discard the mint and puree the soup in a large blender until velvety smooth. Be careful the mixture will be hot.
• Blend in the cream.
• Salt and pepper to taste.
• Chill to serve cold.
• Blend sour cream and half & half together to garnish, adding fresh mint strips if you desire.

Steps:

• Over high heat in a large soup pot, combine 1/2 tbs of the ghee or oil, garlic, minced pepper, and tomato slice. Saute over high heat until close to burning.
• Add 1/4 to 1/2 the spice mixture and the rest of the oil, if you need to (sometimes the extra oil is unneccssary).
• Saute until spices are slightly roasted and everything is nice and melded.
• Add the tomato juice and water, allow to come to a boil.
• Add 1/2 of the remaining spice mixture and the split peas.
• Simmer for 30-35 minutes.
• Add carrots and last of the spice mixture.
• Simmer for 10-15 minutes.
• Mash the split peas with a spoon or potato masher, or use a blender, then return to the pot.
• Add spinach and spice to taste, simmer for a final 10-20 minutes. Serve hot with rice or roti.

Steps:

• In medium size saucepan bring water to a boil and add split peas. Reduce heat, cover, and simmer peas until soft, approximately 20 minutes. Drain and set aside.
• Rinse saucepan. Using the same saucepan, melt butter on medium heat. Add shallots and cook until softened (not browned) for a couple of minutes.
• Add broth and mint sprigs to the shallots, increase heat and bring to a boil. Add drained split peas and salt and pepper to taste. Reduce heat and simmer, stirring occasionally for approximately 5 minutes while flavors blend.
• Discard the mint and puree the soup in a large blender until velvety smooth. Be careful the mixture will be hot.
• Blend in the cream.
• Salt and pepper to taste.
• Chill to serve cold.
• Blend sour cream and half & half together to garnish, adding fresh mint strips if you desire.