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1 pound shelled sweet English peas, blanched 10 seconds3 small slices stale bread, soaked in 1 cup cold water3 cloves garlic, minced3/4 pound sugar snap peas, blanched 1 minute1/2 English cucumber, peeled and seeded1/4 cup extra virgin olive oil3 tablespoons sherry vinegarSalt and freshly ground black pepperExtra virgin olive oil for drizzling
Reserve 1/4 cup of the peas as a garnishPlace all of the ingredients in a large bowl and toss together. Place in the blender and process until smooth as silk, 2 to 3 minutes per batch. Taste and season with salt and pepper. Chill in the refrigerator for 2 hours or overnight.
To serve, ladle into bowls and garnish with a few peas and a drizzle of olive oil.
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