This refreshing, vividly colored soup is finished with a dollop of snowy burrata and savory bits of pancetta.
To prepare gazpacho: Tip and string the sugar snap peas.* Bring a medium pot of water to a boil. Boil the sugar snaps until soft, about 4 minutes. Drain and cool under running water. Open a dozen of the pods and scrape the peas into a small bowl, for use as a garnish. Return pods to other sugar snaps.
Note: Fresh peas also need to be cooked, but more briefly, about 2 minutes. Their pods are not tender enough to be edible as sugar snaps are. Frozen peas can be used as they are.