2 people | 15min.
What you need
- 250 gr. fresh peas
- 1 large courgettes
- sunflower seeds
- 200gr. greek yogurt
- lemon juice
- ground pepper
- extravirgin olive oil
Bring salted water to boil in a medium size saute pan. Add some mint leaves for additional flavour.
Cook 3/4 of the peas and the roughly cut courgettes for about 10 minutes until they are tender.
Transfer the soup to a blender and blend on high until completely pureed. Season the mix with black grounded pepper, fresh mint leaves, lemon juice and extravirgin olive oil.
Meanwhile sauteè the remaining peas in a pan with the sunflower seeds until slightly brown.
Transfer the cream to a bowl with some ice cubes and put in the fridge for about 1-2 hours to cool.
Serve the peas cream in a bowl with 2 tablespoons of cold greek yourt and decorate with the slightly roasted peas, sunflower seads and a couple of nice mint leaves. Drizzle with olive oil and pepper.