Southwestern Pea Soup
Published July 27, 1991
- Total Time
- 5 minutes, plus refrigeration
- Rating
- Comments
- Read comments
Advertisement
Ingredients
2 10-ounce packages frozen peas, defrosted in a sieve under warm running water (reserve ½ cup for garnish)
2 cups plain yogurt
½ cup olive oil
½ cup fresh lime juice
4 medium cloves garlic, smashed and peeled
1 tablespoon chili powder
2 cups ice water
2 tablespoons kosher salt
THE GARNISH
½ cup of the reserved peas
½ cup finely chopped tomato
½ cup finely chopped red bell pepper
2 teaspoons minced jalapeno pepper
Scant 3 tablespoons loosely packed cilantro or Italian parsley leaves
Nutritional analysis per serving (7 servings)
19 grams carbs; 9 milligrams cholesterol; 265 calories; 12 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 18 grams fat; 5 grams fiber; 667 milligrams sodium; 8 grams protein; 9 grams sugar
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.
Powered by
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.