PEA, RICOTTA AND MINT GAZPACHO

6 to 8 servings (makes 4 cups)

1 large or 2 seedless cucumbers, peeled and cut into cubes (14 ounces total)

Flesh of 1 ripe avocado, cut into chunks

1 cup shelled fresh green peas, plus more for garnish

1 cup whole-milk ricotta cheese 1 clove garlic

¼ cup water 1 tablespoon fresh lemon juice, or more as needed

¼ cup chopped fresh parsley, plus a few small leaves for garnish

½ cup chopped scallions (white and green parts)

¼ cup fresh mint leaves Kosher salt Freshly ground black pepper

Extra-virgin olive oil, for garnish

Combine the cucumber, avocado, peas, ricotta, garlic, water, lemon juice, chopped parsley, mint and scallion greens in a high-powered blender; puree until smooth. Season lightly with salt and pepper; blend again, just to incorporate. Taste, and add more lemon juice, as needed.

Divide among individual small bowls. Garnish each portion with a few peas, parsley leaves and a drizzle of oil.

PER SERVING (based on 8): 110 calories, 5 g protein, 7 g carbohydrates, 7 g fat, 3 g saturated fat, 15 mg cholesterol, 65 mg sodium, 3 g dietary fiber, 2 g sugar

— Adapted from Leo Volner, a private chef

in New York