1st Lake Blog

Make Spring Soup with This Easy Gazpacho Recipe

Since March is National Frozen Food Month and we recently wrote about how to freeze soups and stews, we wanted to share one of our favorite spring recipes perfect for freezing! This five-ingredient easy gazpacho recipe from the James Beard Foundation is cool and refreshing with the delicate flavors of spring peas. We like serving it with a dollop of Greek yogurt or crème fraiche, a drizzle of high-quality olive oil, and a couple grinds of fresh black pepper for an elegant and tasty effect.

The best part? You won’t have to sit over a hot stove after you’ve frozen the soup. Simply let it thaw to your desired consistency – it’s supposed to be served chilled, after all.

Sweet Pea Gazpacho


  • 2 pounds sugar snap peas, shucked, with both peas and shell reserved
  • 1 fennel bulb, sliced
  • 1/2 yellow onion
  • 2 cloves fresh garlic, crushed
  • Salt and pepper to taste


Combine the pea shells, fennel, onion, and garlic in a large pot. Cover with cold water, bring to a boil, and simmer for 30 minutes. Strain liquid into a clean pot and discard the solids.

Bring the strained liquid to a simmer. Add the peas, and simmer until they are just cooked through and bright green (about 3 to 5 minutes). Strain the peas, reserving the liquid.

Puree the peas in a blender, adding reserved liquid as needed to achieve the desired consistency. Season to taste with salt and pepper, then transfer to an ice bath to cool. Serve chilled.