Chilled Cucumber Pea Soup

This soup is just a “beaut.” Look at that bright green! Does food get any more beautiful? Last year, I shared with you my favorite gazpacho recipe after I was lucky enough to visit Spain! I was going to make gazpacho last week when I thought, “hmmm, I want to make some other kind of chilled soup!”

With fresh peas and cucumbers available at the farm stand, I decided to try my hand at a chilled pea soup infused with cucumber and fresh basil. Although I thought my macho fiancé Eric would not dare to eat such a delicate soup for dinner (with his pinky up and a cucumber sandwich in the other hand LOL), he LOVED it and asked me to make it again this week!

This soup is Grace and macho man approved.

 

 

 

Makes: 4 medium portions

Prep time: 50 minutes (including 30 minute refrigeration time)

Cook time: 5 minutes 

Total time: 55 minutes

The Ingredients

8 pickling cucumbers (or 2-3 regular cucumbers), peeled and chunked

24 ounces (3 cups) fresh English peas (you can sub frozen peas if you can’t get fresh!)

~10 scallions (around 2/3 of a cup), just the light green/white parts!

1/2 cup basil, chopped

1 cup + 2 tablespoons buttermilk

2 tablespoons + 2 teaspoons unsweetened coconut cream

1/2 teaspoon salt

¼ teaspoon cayenne, or more if you like things hot!

Sour cream, to garnish

More scallions, to garnish

Shrimp, to garnish (optional)

 

 

 

The Steps

Add about 2 inches of water to a pot with peas, cover the pot, and turn heat to medium. Let peas simmer, for about 4-6 minutes until they turn bright green and are tender. Drain pot, and add peas to a bowl (if using an immersion blender) or to a blender (if using a regular blender). Either methods work well, but I use an immersion blender to control the texture of the soup.

Add cucumbers, scallions, coconut cream, and buttermilk. Blend until mixture just turns to a liquid with fine chunks still present. Add basil, salt, and cayenne. Blend again until new additions are well mixed (still leaving a slight bit of texture to the soup, but the soup is almost completely liquefied).

Chill soup for at least 30 minutes before serving. When ready to serve, top each individual bowl with a tablespoon of sour cream, a sprinkle of scallions, and a dusting of cayenne.

To make the soup a meal, add chilled shrimp!

 

 

 

The Steps with Pictures

Add about 2 inches of water to a pot with peas, cover the pot, and turn heat to medium. Let peas simmer, for about 4-6 minutes until they turn bright green and are tender. Drain pot, and add peas to a bowl (if using an immersion blender) or to a blender (if using a regular blender). Either methods work well, but I use an immersion blender to control the texture of the soup.

Add cucumbers, scallions, coconut cream, and buttermilk. Blend until mixture just turns to a liquid with fine chunks still present. Add basil, salt, and cayenne. Blend again until new additions are well mixed (still leaving a slight bit of texture to the soup, but the soup is almost completely liquefied).

Chill soup for at least 30 minutes before serving. When ready to serve, top each individual bowl with a tablespoon of sour cream, a sprinkle of scallions, and a dusting of cayenne.

To make the soup a meal, add chilled shrimp!

 

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