Sweat onions and garlic in Tantillo California Extra Virgin Olive Oil for 2 minutes.
Add peas and water and bring to a boil. As soon as the soup boils, remove from heat and add chopped mint.
In small batches, puree soup in blender at high speed until smooth.
Return to a bowl and whisk in heavy cream, salt and pepper.
Chill soup for 3 hours minimum and garnish with fresh mint sprig and a drizzle of heavy cream if desired. Buon Appetito!