Cold Pea, Mint and Cucumber Soup

When entertaining our own family and friends I like to serve small plates. It’s ideal when dealing with different food allergies and preferences. I can have something for everybody but the dishes have to be easy to prepare or it becomes too big of a production.. This cold soup recipe is very easy to prepare, really tasty and looks cute served in a demitasse or a shot glass. If you have guests that are vegan serve the soup without the yogurt.
A powerful blender is a must for this recipe!
Yields: 12 – 2 oz demitasse servings or 6 – 4 oz cups of soup.


2 cups shelled small peas (fresh or frozen)
5 scallions, washed and roughly chopped
1/2 cucumber, peeled and diced
juice of one lime
1/2 cup packed fresh mint leaves, well rinsed and roughly chopped
3 cups vegetable broth, preferably low sodium
salt and pepper to taste
1 cup Greek yogurt well mixed with a 1/4 teaspoon sea salt, optional
If you are using fresh peas boil them in lightly salted water for a minute or two. Strain the peas and set aside to cool completely.
I you are using frozen peas there is no need to defrost them.
Add the first 6 ingredients to your blender and blend on high until the soup is pureed.
Refrigerate content in blender for at least an hour. Before serving give it another whirl with the blender and pour into the demitasses. Serve at once with a dollop of the seasoned Greek yogurt and garnished with julienned mint or a chive.


Danielle Hanscom


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