Mexican Cold Pea Soup
This is a recipe my stepfather has been making for years. He learned it while living in Mexico. It is delicious and is best when you let it sit overnight.
- Serves: 6 persons
- 2(10 ounce) packages frozen peas, defrosted
- ½cup fresh lime juice
- 2cups plain yogurt
- ½cup olive oil
- 4cloves garlic, smashed
- 1tablespoon chili powder
- 2cups ice water
- 2tablespoons kosher salt
- ¼cup red bell pepper, chopped, or more to taste
- 2tablespoons chopped tomatoes, or to taste
- 1tablespoon chopped jalapeno pepper, or to taste
Step 1Puree peas in a food processor or blender, constantly scraping down the sides. If peas are too dry, add a little of the lime juice.
Step 2Add 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.
Step 3Garnish each serving with red pepper, tomato, and jalapeno.