Chilled Pea Soup Recipe | Vegetarian Times Skip to main content

Chilled Pea Soup

Serve this soup in small, clear drinking glasses (shot glasses are great for hors d’oeuvres) to show off its bright green color. Meyer lemons are worth seeking out for the fragrant, floral flavor of their zest and juice. The soup can be made up to two days ahead.



Ingredient Line: 
1 Tbs. olive oil
Ingredient Line: 
1 small shallot, chopped (2 Tbs.)
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1 lb. frozen peas, thawed
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¼ cup silken tofu
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⅛ tsp. white pepper
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¼ cup large fresh mint leaves, plus more for garnish
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1 ½ tsp. grated Meyer lemon zest or grated lemon zest
Ingredient Line: 
1 ½ tsp. champagne vinegar


1. Heat oil in medium saucepan over medium heat. Add shallot, and cook 2 to 3 minutes, or until soft and translucent. Add 21/2 cups water, and bring to a boil. Remove saucepan from heat; add peas, tofu, and white pepper; and season with salt, if desired.

2. Blend with immersion blender or in stand blender or food processor until smooth. Add mint leaves and lemon zest, and blend 30 seconds, or until very smooth.

3. Chill. Stir in vinegar just before serving. Garnish each serving with 1 mint leaf.

Nutrition Information: 

4 g
Total Fat: 
2 g
Saturated Fat: 
<1 g
9 g
0 mg
1 mg
3 g
3 g
Serves 8

Comments on this Recipe

This was delicious! My daughter had her wisdom teeth taken out and we were looking for recipes that were smooth and creamy and I loved this soup, too!

"The soup can be made up to two days ahead." I wouldnt advise that... What a pitty for those fresh vegetables (please dont use frozen veg' for the same reasons), waiting for 2 days it will be dead, out of prana, and most of all, toxins creating in the system (ama creating, according to ayurveda) nathalie from France