The weather is warming up in San Diego but, if you still feel a bit of a chill, this Pea Soup with a flavorful twist is sure to warm you up.
What Is It?
A warm-weather twist on a winter favorite, chilled soups pack a savory punch. Blend fresh ingredients with delicate herbs and seasonings and these soups will stand on their own. Chilled soups have nearly everything in common with their hot-soup cousins; surprisingly robust flavor, pleasant texture and intoxicating aroma. Where they differ is with temperature. Chilled soups won’t burn your tongue, and you don’t have to wait to enjoy them. They are ready when you are.
Vegetarian cold soups can be savory, infused with your favorite herbs and aromatic vegetables or sweet, made with fresh, seasonal fruit.
Here’s a recipe for Vegetarian Pea Soup with Roasted Red Peppers and Mint. It can be easily made into a vegan recipe, with just one simple swap. It takes only a half-hour to make, and an hour to chill.
Garnish it with whole mint leaves and serve with a side of fresh melon balls, to round-out this excellent warm-weather meal.
Pea Soup with Roasted Red Pepper and Mint
- 1 Tbsp olive oil
- 1 large (or 2 small scallions, rough chopped)
- 1 celery rib (cut into 3” segments)
- 1 medium yellow onion (chopped)
- 2 ½ cups vegetable broth
- 4 cups fresh or frozen peas (thawed)
- Pinch of salt
- ½ cup fresh (cleaned mint leaves)
- ½ cup plain Greek yogurt
- 4 oz. roasted red peppers (canned or fresh)
- Heat the olive oil in a saucepot over medium heat. Add the scallions, celery and onions. Cook until vegetables are tender, approximately 5 minutes. Stir often.
- Add the vegetable broth and bring to a rolling boil. Add peas and salt. Simmer, uncovered for 10 minutes.
- In small batches, carefully transfer the contents into a food processor. Add mint (reserve some whole leaves for garnish) and puree until smooth.
- Cover and chill for one hour.
- Serve in your favorite soup bowls, topped with a dollop of yogurt, a mint leaf and a small piece of roasted red pepper.