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Chilled pea soup in shooter glasses.
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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! 
Course Appetizer
Cuisine Spanish
Prep Time 15 minutes
Chilling time 1 hour
Total Time 1 hour 15 minutes
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 tsp 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

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