Garden Pea Gazpacho with Splash Down

Spring is in swing and with it comes the delight of fresh peas. For a fresh take on Gazpacho try this Splash Down infused recipe that adds a Tom Yum vibe to the refreshing Iberian classic. 

Servings: 4

Prep time: 10 minutes

Cooking time: 5 minutes

Total time: 15 minutes


2.2lb ripe tomatoes chopped

1 cup fresh peas, peeled

1/2 medium-sized cucumber, peeled and sliced

1 garlic clove, peeled and sliced

4 tablespoons Splash Down Karma Sauce

100 ml extra virgin olive oil

2 teaspoons fine salt


2 tablespoons olive oil

1/4 cup cherry tomatoes

2 tablespoons fresh peas, peeled

1 1/2 tablespoons Splash Down Karma Sauce

1 cup Greek yoghurt

1 squeeze fresh lime juice

1 tablespoon lime zest

1 teaspoon ground black pepper

2 cups ice cubes


  1. Place tomatoes in a food processor and blend.
  2. Add in peas, cucumber and garlic along with olive oil, Splash Down sauce and salt. 
  3. Blend until the vegetables are puréed and creamy.
  4. Pour the mixture through a chinois strainer to remove any lumps. 
  5. Set aside in the refrigerator.
  • For the topping:
  1. Pour olive oil into a pan and drop in cherry tomatoes. Cover with a lid and cook at medium-heat for 10 minutes. Take out the lid and finish at high-heat for 3-4 minutes, stirring constantly to avoid them burning. In the last minute add in peas and slightly brown them.
  2. Place tomatoes and peas in a small bowl and season with Splash Down Karma Sauce. 
  3. In a medium-sized bowl, place Greek yoghurt and season with lime juice, lime zest and ground black pepper. 
  • To serve:
  1. Fill medium-sized bowls with ice cubes.
  2. Fill the bowls with the tomato soup.
  3. Top each bowl with a tablespoon of Greek yogurt and a tablespoon of Splash Down seasoned peas and cherry tomatoes.