Fresh Pea Gazpacho – Chilled Pea Soup Shooters

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Chilled Fresh Pea Gazpacho is made with whole, simple ingredients like spring peas, cucumbers, lemon juice and mint and is topped with a splash of crème fraiche for an extra layer of deliciousness.

It’s the perfect no-cook soup to make as an appetizer for a spring party or as a cooled down dinner on a warm summer night. Its  bright green colour also makes it a fun option for St. Patrick’s Day! 

Why We Love Fresh Pea Gazpacho

• It can be whipped up very quickly making it a great option for dinner when you are short on time.
• The ingredients are simple, unprocessed and easy to find making it a budget-friendly meal option.
• It’s a versatile soup in which the ingredients can be changed up a bit to match your personal tastes.
• Spring peas are naturally thick and creamy when blended so you won’t need any milk or cream to thicken it up.
• It can be made ahead which will save you time if you’re hosting a party or if you want to get started on an early dinner.
• It’s stunning as a party appetizer when served in shooter glasses and topped with fresh edible flowers or pea shoots.
• Even though gazpacho is a cold soup, it’s great to make year round! 

Ingredients You’ll Need

• Light Tasting Olive Oil – Oil is needed to cook the onion. Make sure you buy an oil that is light tasting. You can also use avocado oil.
• Young Green Peas – These add the beautiful green colour and natural creamy texture that’s perfect for spring.
• English Cucumber – Will help add thickness and flavour. Make sure you purchase an English cucumber as the soup will not blend well with seeds.
• White Onion – Onion gives a savoury kick that pairs well with the other fresh flavours.
• Light Coloured Stock – Use either vegetable or chicken stock that is preferably light in colour to help blend the soup, preserve the bright green colour and add an additional layer of flavour.
• Water – Will help increase the volume of the soup.
• Lemon Juice – Gives a fresh pop of flavour and acidity.
• Mint Leaves – Mint pairs well with cucumber and peas.
• Salt & Pepper – Balances all the flavours in the gazpacho.
• Mexican Crema or Crème Fraiche – You’ll blend some of this into the soup to help give a salty and nutty flavour and help thicken the texture. Mexican Crema has a slightly salty, nutty, tangy, sour flavour that’s super delicious but it also has a 30% fat content. This recipe doesn’t call for much so its still makes it a healthy option.

For Garnishing

• Crema Mexican or Crème Fraiche – Topping the cold pea soup with either of these cheeses gives a great contrast of colour on top as well as makes those first few spoonfuls extra special.
• Fresh Mint – Fresh mint on top will help give a beautiful green colour and complement the mint that is blended into the soup for the ultimate summery pea and mint soup.  
• Edible Flowers – Edible flowers make a beautiful presentation on top of gazpacho.
• Pea Shoots – Fresh pea shoots are another way to make a stunning presentation on top of the chilled soup before serving.

How To Make Spring Pea Gazpacho Soup

Please scroll down to the recipe card for exact quantities and full method. 

1. Saute the onions in the olive oil over medium heat for five minutes or until softened but not browned. Allow to cool to room temperature.

2. Place the peas then the onions, lemon juice, cucumber, mint and broth in a blender.

3. Purée until smooth in the blender, working in batches if necessary.

4. Add one cup of water in increments until the mixture reaches the desired consistency. It should be super smooth with no identifiable pieces of vegetable and have the consistency of heavy cream.

5. Add half of the Mexican crema (or crème fraiche) and blend again.

6. Season with salt and pepper to taste.

7. Chill the soup (covered) in the refrigerator for one hour to allow the flavours to develop.

8. Stir and then ladle the soup into small individual bowls (preferably transparent glass), shot or shooter glasses. Add a swirl of crema/crème fraiche and garnish with fresh edible flowers, mint or pea shoots.

9. Serve immediately!

Helpful Recipe Tips for Cold Pea Soup

• Make sure you are using an English cucumber in this chilled pea soup recipe. English cucumbers don’t have seeds which makes this gazpacho easier to blend.
• The onions need to be completely cooled after cooking before blending into the soup to keep the integrity of the textures.
• Although you can blend this soup in a food processor, the best results come from using a high speed blender such as a Ninja or Vitamix to ensure the texture is smooth and creamy.
• It’s important to not add the water all at once. Add it in increments to make sure the soup becomes the desired consistency.
• Food Safety Note: This recipe calls for fresh peas. Thawed frozen peas should not be used to make chilled soups. The Food and Drug Administration has advised that Listeria bacteria can survive and spread in cold temperatures. The Food Frozen Foundation says vegetables should be cooked before they are consumed.

Chilled Pea Gazpacho Variations

• Swap the mint for fresh cilantro.
• Use lime juice instead of lemon juice.
• Top with crumbled goat cheese or Greek feta.
• Substitute the creme fraiche or Mexican crema for sour cream or unflavoured Greek yogurt.
• Sprinkle some hemp or pumpkin (pepita) seeds on top for a delightful crunch and even more nutrition.
• Serve it in clear glasses or bowls to display the beauty of the soup.
• Fold in some fresh unblended peas for a bit of texture and contrast.
• Make a vegan pea gazpacho by using coconut cream instead of cheese.
• Blend it up with some fresh avocado for an extra-thick chilled soup.

Storing & Freezing

• Storing: Chilled pea gazpacho can be stored in an airtight container in the fridge for up to 4 days.
• Freezing: Gazpacho can be frozen in an airtight freezer safe bag for up to 3 months. Make sure the bag has room for the liquid to expand. Because of the nature of the dairy in the soup, it may separate which will require another blending once thawed to emulsify back together.

Other Cold Soup and Appetizer Recipes You’ll Enjoy

• Healthy Beet Gazpacho with Pumpkin Seeds
• Heirloom Tomato Gazpacho
• Mexican Chicken Salad 
• Mini Caprese Salad Skewers 

Print

4.65 from 14 votes

Fresh Pea Gazpacho - Chilled Pea Soup Shooters

This chilled Fresh Pea Gazpacho is made with whole, simple ingredients like spring peas, cucumbers, lemon juice and mint and is topped with a splash of crème fraiche for an extra layer of deliciousness.

It’s the perfect no-cook soup to make as an appetizer for a spring party or as a cooled down dinner on a warm summer night. Its emerald green colour also makes it a fun option for St. Patrick's Day! 

Prep Time15 minutes mins

Chilling time1 hour hr

Total Time1 hour hr 15 minutes mins

Course: Appetizer

Cuisine: Spanish

Servings: 4 cups

Calories: 193kcal

Author: Michele Peterson

Cost: $10

Equipment

• ▢
  blender
• ▢
  Skillet
• ▢
  Knife

Ingredients

• ▢ 1 Tablespoon light olive oil
• ▢ 3 cups fresh young green peas shelled
• ▢ ½ English cucumber peeled and chopped
• ▢ 1 small white onion chopped
• ▢ 1 cup vegetable or chicken stock light-coloured homemade or low sodium store bought
• ▢ 1 cup water
• ▢ 1 teaspoon lemon juice freshly squeezed
• ▢ ¼ cup mint leaves chopped fresh
• ▢ salt and pepper to taste
• ▢ ½ cup Mexican crema or crème fraiche divided

Garnish

• ▢ Fresh mint, edible flowers or pea shoots

Cook ModePrevent your screen from going dark

Instructions

• Saute the onions in the olive oil over medium heat for five minutes or until softened but not browned. Allow to cool to room temperature.
• Place the peas, lemon juice, cucumber, mint and 1 cup of broth in a blender with the onions.
• Purée until smooth in a blender, working in batches if necessary.
• Add one cup of water in increments until the mixture reaches the desired consistency. It should be super smooth with no identifiable pieces of vegetable and have the consistency of heavy cream.
• Add ¼ cup of Mexican crema or crème fraiche and blend again.
• Season with salt and pepper to taste.
• Chill the soup (covered) in the refrigerator for one hour to allow the flavours to develop.
• Stir and then ladle the soup into small individual bowls (preferably transparent glass), shooters or shot glasses.
• Add a swirl of crema and garnish with fresh edible flowers, mint or pea shoots.
• Serve immediately.

Notes

• Make sure you are using an English cucumber in this recipe. English cucumbers do not have seeds which makes this gazpacho easier to blend.
• The onions need to be completely cooled after cooking before blending into the soup to keep the integrity of the textures.
• Although you can blend this soup in a food processor, the best results come from using a high speed blender such as a Ninja or Vitamix to ensure the texture is smooth and creamy.
• It’s important to not add the water all at once. Add it in increments to make sure the soup becomes the desired consistency.

 

Food Safety Note: This recipe calls for fresh peas. Thawed frozen vegetables should not be used to make chilled soups. The Food and Drug Administration has advised that  Listeria bacteria can survive and spread in cold temperatures so frozen raw vegetables should be cooked before they are consumed.

Nutritional information is created by online calculators so the figures are only estimates.

Nutrition

Calories: 193kcal | Carbohydrates: 23g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 368mg | Potassium: 378mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1249IU | Vitamin C: 48mg | Calcium: 95mg | Iron: 2mg

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Michele Peterson

Dividing her time between Canada, Guatemala and Mexico (or the nearest tropical beach), Michele Peterson is the founder of A Taste for Travel. Her award-winning travel and food writing has appeared in Lonely Planet’s cookbook Mexico: From the Source, National Geographic Traveler, Fodor’s and 100+ other publications.

Read more about Michele Peterson.