Cold Pea Soup from Mexico
Mexican Cold Pea Soup
Published on August 11, 2009
4 hrs 15 minsJump to Nutrition Facts
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
- 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.
- 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.
- Garnish each serving with red pepper, tomato, and jalapeno.
Nutrition Facts (per serving)
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