PEA, RICOTTA AND MINT GAZPACHO

6 to 8 servings (makes 4 cups) This first-course soup is beautiful, refreshing and slightly grassy on the finish — your guests will never be able to tell that it takes no more than 15 minutes to assemble.

MAKE AHEAD: The soup can be refrigerated a day in advance. You may wish to re-blend just before serving.

You can still find fresh peas in the produce department at this time of year, but if they aren’t available at your market, use frozen/defrosted green peas.

Adapted from Leo Volner, a private chef in New York. Ingredients 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 1/4 cup water 1 tablespoon fresh lemon juice, or more as needed 1/4 cup chopped fresh parsley, plus a few small leaves for garnish 1/4 cup fresh mint leaves 1/2 cup chopped scallions (white and green parts) Kosher salt Freshly ground black pepper Extra-virgin olive oil, for garnish

Steps

Combine the cucumber, avocado, peas, ricotta, garlic, water, lemon juice, chopped parsley, mint and scallion greens in a high-powered blender (preferably a Vitamix); 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.