Southwestern Pea Soup
- Total Time
- 5 minutes, plus refrigeration
- Rating
- Comments
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Ingredients
- 210-ounce packages frozen peas, defrosted in a sieve under warm running water (reserve ½ cup for garnish)
- 2cups plain yogurt
- ½cup olive oil
- ½cup fresh lime juice
- 4medium cloves garlic, smashed and peeled
- 1tablespoon chili powder
- 2cups ice water
- 2tablespoons kosher salt
- ½cup of the reserved peas
- ½cup finely chopped tomato
- ½cup finely chopped red bell pepper
- 2teaspoons minced jalapeno pepper
- Scant 3 tablespoons loosely packed cilantro or Italian parsley leaves
The Garnish
Nutritional analysis per serving (7 servings)
265 calories; 18 grams fat; 4 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 19 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 8 grams protein; 667 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the peas in a food processor and process until smooth, stopping from time to time to scrape sides of bowl. Add the yogurt, olive oil, lime juice, garlic and chili powder. Process until smooth.
- Step 2
Scrape mixture into a large metal bowl. Stir in water and salt. Refrigerate until cold. Pour into bowls and pass garnish ingredients separately.
Private Notes
Comments
This is an easy soup that's perfect for a summer dinner party. I first made it when it appeared in the Sunday NYT many years ago.