Mexican Cold Pea Soup
Description
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.
Ingredients
•
2 (10 ounce) packages frozen peas, defrosted
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1/2 cup fresh lime juice
•
2 cups plain yogurt
•
1/2 cup olive oil
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4 cloves garlic, smashed
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1 tablespoon chili powder
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2 cups ice water
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2 tablespoons kosher salt
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1/4 cup red bell pepper, chopped, or more to taste
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2 tablespoons chopped tomatoes, or to taste
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1 tablespoon chopped jalapeno pepper, or to taste
Directions
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.
2
Garnish servings with bell pepper, tomato, and jalapeño.