Chilled pea and cucumber soup with crunchy pancetta

Spice up summery soup with some crunchy pancetta.

Recipe «Chilled pea and cucumber soup with crunchy pancetta» presented in category Recipes / Soups, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author sheff would need: 1 cup salt-reduced chicken stock, 500g packet frozen baby peas, 1 telegraph cucumber, seeded, chopped, 1/3 cup loosely packed fresh mint leaves, 1 tbsp olive oil , 80g piece pancetta, finely chopped .

Ingredients:

• 1 cup salt-reduced chicken stock 
• 500g packet frozen baby peas 
• 1 telegraph cucumber, seeded, chopped 
• 1/3 cup loosely packed fresh mint leaves 
• 1 tbsp olive oil 
• 80g piece pancetta, finely chopped 

Instructions

1. 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.
2. Meanwhile, refrigerate six 200ml-capacity serving glasses.
3. 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.
4. 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.