Saturday, May 5, 2012

Chilled Green Pea Soup with Yogurt


Chilled Green Pea Soup with Yogurt
We’re all familiar with chilled, yogurt-based soups, but have you ever tried chilled green pea soup enhanced with yogurt ?
It’s quick and easy to prepare, eye-appealing, nutritious, and tasty. What could be more satisfying on a hot (or warm) day?


Chilled Green Pea Soup with Yogurt
Yield: about 4 cups

Ingredients:
3 cups frozen baby peas, (14.4 oz. bag of frozen baby sweet peas), thawed
1 cup water or vegetable broth
¼ cup Vidalia or other sweet onion, coarsely chopped
½ cup seedless cucumber, peeled and chopped
¼ to 1/3 cup plain low-fat yogurt
¼ cup fresh mint leaves, chopped
1 tsp. za’taar, optional
Salt and ground black pepper to taste

Soup Ingredients
Blending the ingredients








Directions:
1. Process or blend all of the ingredients until well-combined.
2. Pour into a large bowl, cover and chill, 1 to 4 hours.
3. Place chilled soup in individual bowls. Top each serving with a dollop of plain yogurt and a sprig of mint.

NOTE: This is a great make-ahead recipe.






2 comments:

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  2. Oh my God that looks so yummy. I'm definitely making it for my next dinner party. It sounds like a Vichissoise but without all the cream.

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