Mexican Cold Pea Soup

Published on August 11, 2009

Total Time:

4 hrs 15 mins

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• 2 (10 ounce) packages frozen peas, defrosted

• ½ cup fresh lime juice

• 2 cups plain yogurt

• ½ cup olive oil

• 4 cloves garlic, smashed

• 1 tablespoon chili powder

• 2 cups ice water

• 2 tablespoons kosher salt

• ¼ cup red bell pepper, chopped, or more to taste

• 2 tablespoons chopped tomatoes, or to taste

• 1 tablespoon chopped jalapeno pepper, or to taste

1. Puree peas in a food processor or blender, constantly scraping down the sides. If peas are too dry, add a little of the lime juice.

2. Add remaining lime juice, yogurt, olive oil, garlic, and chili powder. Blend until liquefied. Pour into a large bowl; add ice water and salt and stir to incorporate. Refrigerate until flavors combine, at least 4 to 6 hours.

3. Garnish each serving with red pepper, tomato, and jalapeno.

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Nutrition Facts (per serving)

299Calories20g Fat22g Carbs10g Protein

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Nutrition FactsServings Per Recipe6Calories299% Daily Value *Total Fat20g26%Saturated Fat3g17%Cholesterol5mg2%Sodium2101mg91%Total Carbohydrate22g8%Dietary Fiber5g17%Total Sugars12gProtein10gVitamin C34mg172%Calcium184mg14%Iron2mg11%Potassium414mg9%

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