This cool green pea and cucumber soup needs very little prep — everything just gets thrown into the blender. Cold soups aren’t everyone’s cup of tea, so to speak, but if you’re a fan, there are few things more refreshing in the summer.
What I especially love are cold soups that don’t have elements that need to be cooked beforehand, then chilled for a few hours in the fridge (cold potato soups would be one instance).
A high-speed blender makes the soup super-smooth but a standard blender will do fine. And the color that results make this soup look as good as it tastes. In addition to peas and cucumbers, the soup base also consists of coconut milk, lime juice, and plenty of fresh herbs.
Serve it as a first course for a pasta dinner, vegan burgers, wraps, or main-dish grain or noodle salads. This cool soup goes with just about any kind of warm-weather meal. Here are some possibilities to pair it with:
- Simple Pasta Salad with Broccoli & Cherry Tomatoes
- Vegan Rice Noodle Salad with Plant-Based “Steak”
- Southwestern Quinoa Salad with Black Beans & Corn
- Creamy Coleslaw & Portobello Wraps
- 2 hothouse or medium cucumbers (see Note)
- 16-ounce bag frozen green peas, completely thawed
- 15-ounce can light coconut milk
- 1 scallion, green parts only, coarsely chopped
- 1/4 to 1/2 cup cilantro or parsley leaves
- 1/4 cup fresh dill leaves
- A few mint leaves, optional
- Juice of 1 to 2 limes, to taste
- 1 teaspoon good-quality curry powder
- Salt and freshly ground pepper to taste
- See the note below about whether to leave the peels on the cucumbers or not. Either way, cut 1 1/2 of the cucumbers into large chunks. Reserve half of a cucumber and set aside.
- Place the cucumber chunks in a blender along with the peas (reserve about 1/2 cup if you’d like to use them for garnish; this is optional), coconut milk, scallion, cilantro, dill, optional mint, juice of 1 lime, and the curry. Process until smoothly blended.
- Pour the soup into a serving container. Season with salt and pepper (this is a mild soup, so salt judiciously!); see if you’d like to add more lime juice from another 1/2 to a whole lime.
- Remember that half of a cucumber you set aside? Quarter it lengthwise, thinly slice it, and stir it into the soup (you can set aside a small amount for garnish as well)
- If time allows, let the soup chill a bit further in the fridge — an hour or so will do — to allow the flavors to blend. If the soup is too dense, stir in a little water, but let it stay nice and thick. Adjust the seasonings if need be.
- Serve in small bowls; garnish each serving with a few peas and cut cucumber if you set some aside for this purpose. A dill frond or two wouldn’t hurt, either!
You can use two hothouse cucumbers, or 3 standard cukes. If using regular cucumbers, make sure they’re unwaxed and preferably organic. They should be crisp and flavorful, not watery and seedy. You can leave the peel on, but test it first. Peel a strand or two off with a vegetable peeler and taste. If there’s any bitterness, peel the cucumbers. If the skin tastes fine, leave it on.
Amount Per Serving: Calories: 151Total Fat: 5gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 84mgCarbohydrates: 23gFiber: 6gSugar: 11gProtein: 5g
Nutrition data is always an estimate depending on program used to calculate and exact products used. This is given for informational purposes only and accuracy cannot be guaranteed.
If you like this cold summer soup, you might also enjoy …
- See lots more easy vegan soups & stews