This story is part of The EDIT: Summer Issue. Our quarterly magazine celebrates the rituals, recipes, and rhythms of intentional living. This season’s theme is Carefree—an invitation to live lighter and love deeper. Explore the full issue or order the print edition here.
The first taste of Camilla Marcus’s spring pea gazpacho evokes peak summer. It’s vibrant, cooling, and alive with the energy of the season—exactly the kind of dish that reminds you how powerful simple ingredients can be when treated with care. No bread or cream—just sweet peas, good olive oil, and a handful of bright toppings.
When Camilla joined us for a backyard lunch to celebrate the release of her cookbook, My Regenerative Kitchen, this soup set the tone for the rest of the meal: unfussy, wildly flavorful, and deeply connected to the earth’s rhythms. It reflects everything she stands for as a regenerative chef—cooking with what’s in season, wasting nothing, and honoring the full potential of every ingredient.
Below, Camilla shares the recipe for this stunning green soup. Typically, gazpacho features bread as a thickener (after all, gazpacho means “soaked bread” in Arabic). However, our twist relies on just peas and olive oil for its creaminess, which means it’s naturally gluten-free. A pistachio dukkah finish adds a salty crunch and a dose of healthy fats.
Description
Vibrant, green, crisp, and bright (aka everything we love about this time of year), this dish elevates any hot summer lunch or acts as a starter to a beautiful dinner.
- 2 1/2 cups (400 g) shucked fresh peas
- 2 tablespoons avocado oil
- 1/22 yellow onion, chopped 1 garlic clove, chopped
- 3/4 cup (180 ml) water or
- Vegetable Stock
- 2 1/2 teaspoons sea salt, plus more as needed
- 1/4 cup (25 g) micro pea tendrils 2 radishes, thinly sliced (I love using green or black radishes for this)
- Juice of 1/2 lemon
- 2 to 3 tablespoons Herb Oil
- 1/4 cup Pistachio Dukkah
- Bring a medium pot of water to a boil over high heat and prepare a bowl of ice water on the side.
- Blanch the peas in the boiling water for 90 sec-onds, then transfer them to the ice bath to stop cooking and preserve their color. Remove the peas from the ice bath and place them in the freezer.
- Heat 1 tablespoon of the avocado oil over medium heat. Add the onion and garlic and cook until soft, 1 to 2 minutes. Add the water, cover, and simmer until the flavors have combined, about 5 minutes. Remove from the heat.
- Transfer the soup to a blender and puree until smooth (or use an immersion blender directly in the pot). Add the peas from the freezer and the salt and blend, gradually increasing the speed from low to high until the soup is creamy and smooth. If you want the soup to be thinner, add more water, a little at a time, and blend, repeating until you reach your desired consistency.
- In a small bowl, toss the micro pea tendrils and radish slices with the remaining 1 tablespoon avocado oil, the lemon juice, and a pinch of salt.
- Pour the soup from the blender into individual bowls. Garnish with the pea tendril salad, a driz-ze of herb oil around the salad, and a sprinkle of pistachio dukkah for an added crunch.
