{Updated} Cold Cucumber and Pea Soup

posted in: recipe, Vegan/vegan friendly, vegetarian | 0
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Refreshing and soothing green “soup” for hot days.

It takes only 6 ingredients and 15 minutes of your time.

Are you in?

With this hot summer weather I wonder if it makes any sense to cook at home, but in the end, we have to eat something, right!? ūüėČ

Although there is nothing wrong in eating only fruits and ice cream in these conditions, I have come up with one equally tasty and refreshing dish which will nurture you with additional vitamins and minerals.

We had to have a proper meal at least once this week, but I was not in the mood for putting pots and pans on the stove, no way.

So, I opened a fridge, saw cucumbers and instantly thought of gazpacho.

But, hey, let’s make something new!

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This cold soup is extremely refreshing and tasty, it’s almost like a veggie smoothie, only served in a plate with some delicious¬†toppings on (and you can choose which one you like better)!

Of course, you can omit toppings¬†and “drink” only soup instead.

You can improvise and replace mint with basil and some red pepper flakes or substitute yogurt with oat cream or soy milk.

Play with it, cucumbers are only basis.

However, if you decide to make a copy of this one, I promise you will not regret.

COLD CUCUMBER and PEA SOUP

– serves 2 as main –

Ingredients:

Р2 large or 4 smaller cucumbers (around 1/2 lb total), peeled and chopped into 2cm pieces

– 1 cup (100 grams) peas (preferably fresh)

– 1 garlic clove

– 1 tablespoon fresh mint, leaves picked*

– 6 tablespoons (200g) full fat yogurt (or Greek style yogurt) **

– 1 tablespoon olive oil

– 1/2 teaspoon sal

 freshly ground pepper to serve

(Optional toppings)

a) handful of corn (from jar/can or frozen) and 1 spring onion or small onion for topping

b) a few thin slices of pear and cucumber, carrot fern

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Instructions:

1. Put cleaned and chopped cucumbers in a blender (or a tall jar if using blender stick), add peas, garlic and mint. Puree it. If using frozen peas, put them in boiling water for 5 minutes, cooling them instantly under cold water or with few ice cubes.

2. Add olive oil, yogurt and salt and just mix altogether or pulse a little bit more to make soup creamier.

3. For the topping: Heat a non-stick skillet or grill pan, then add thinly sliced onion and saute for few minutes, add corn and saute a little bit more. Leave it to cool.

4. Serve soup in a plate, add toppings and season with some freshly ground black and red pepper. Enjoy!

(notes)

*dried mint works as fine, but it could give a stronger mint taste, so consider using a bit less

** In case you use real Greek yogurt (8-10% fat), thin it down with some warm water

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