Spice up summery soup with some crunchy pancetta.
- Place stock and 1 cup cold water in a saucepan over medium-high heat. Bring to the boil. Add peas. Remove from heat. Cover. Stand for 2 minutes or until peas are bright green and tender. Place pea mixture, cucumber and mint in a blender. Blend until smooth. Transfer to a large jug. Cover. Refrigerate for 2 hours or until chilled.
- Meanwhile, refrigerate six 200ml-capacity serving glasses.
- Heat oil in a small frying pan over medium heat. Cook pancetta for 3 to 4 minutes or until browned. Transfer to a plate lined with paper towel to cool.
- Remove soup from fridge. Soup separates on standing, so give it a good stir. Pour into chilled glasses. Top with pancetta (see note). Season with pepper. Serve immediately.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set