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.

Ingredients

• 2 (10 ounce) packages frozen peas, defrosted
• 0.5 cup fresh lime juice
• 2 cups plain yogurt
• 0.5 cup olive oil
• 4 cloves garlic, smashed
• 1 tablespoon chili powder
• 2 cups ice water
• 2 tablespoons kosher salt
• 0.25 cup red bell pepper, chopped, or more to taste
• 2 tablespoons chopped tomatoes, or to taste
• 1 tablespoon chopped jalapeno pepper, or to taste

Steps

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.