Chilled English Pea Soup With Extra-Virgin Olive Oil

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3 quarts water


4 pounds fresh peas, shelled (4 cups shelled)

1/4 cup extra-virgin olive oil, plus more for drizzling

Freshly ground pepper

2 tablespoons unsalted butter

1 tablespoon vegetable oil

3/4 cup diced crustless day-old country bread (3/8-inch dice)

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