Liven up frozen peas with lime juice and yogurt in this refreshing, Mexican-style cold pea soup recipe garnished with bell pepper, tomato, and jalapeño.
Preparation Time
15 mins
Total Time
15 mins
Calories
299 Calories
Recipe Instructions
Step 1
Add peas to the bowl of a food processor or blender; pulse, constantly scraping down the sides of the bowl, until puréed. Add a little lime juice if peas are too dry. Add yogurt, olive oil, remaining lime juice, garlic, and chili powder; pulse until liquefied. Pour soup into a large bowl; stir in ice water and salt until incorporated. Cover the bowl with plastic wrap; refrigerate until flavors combine, 4 to 6 hours to overnight.
Step 2
Garnish servings with bell pepper, tomato, and jalapeño.
Ingredients
2 tablespoons kosher salt
1 tablespoon chili powder
2 cups plain yogurt
4 cloves garlic, smashed
2 (10 ounce) packages frozen peas, defrosted
2 cups ice water
2 tablespoons chopped tomatoes, or to taste
1 tablespoon chopped jalapeno pepper, or to taste
0.5 cup olive oil
0.5 cup fresh lime juice
0.25 cup red bell pepper, chopped, or more to taste
