When the weather is warm, all I want is a salad and a chilled soup – this fresh, seasonal number manages to be refreshing and filling at the same time. Using the pea pods reduces waste while adding even more flavour, although if you can’t find peas in their pods, a combination of sugar snap and frozen peas will also work well. Serve simply as here, or have fun with the toppings, much as you might with a Spanish salmorejo. Top with shredded ham hock and chopped boiled egg for an extra treat.
