Chilled Pea Soup

This chilled soup made with peas, mint, and yogurt is refreshing on a hot day.

Serves: 6Hands-on: 15 minutesTotal: 4 hoursDifficulty: Easy

Serves: 6


  • 2 Tbsp. olive oil
  • 1 medium shallot, peeled and minced
  • 1 package frozen baby peas (16 oz.)
  • 6 cups vegetable broth
  • 1 Tbsp. fresh mint leaves
  • 1 tsp. salt
  • 1⁄8 tsp. ground black pepper
  • 1⁄3 cup plain yogurt
  • 2 cups crushed ice
  • 1 cup croutons


  • In a stockpot, heat olive oil over medium heat. Add shallot and cook, stirring often, for about 3 minutes or until tender. Add peas and cook, stirring often, for about 3 to 4 minutes longer.
  • Add vegetable broth, salt, and pepper and bring to a simmer. Simmer for 4 to 5 minutes until peas are tender.
  • Remove pan from heat. Add yogurt and mint leaves and puree using an immersion blender. Stir soup well, pour into serving pitcher, cover, and chill for 4 hours.
  • When ready to serve, stir soup and pour into chilled cups. Serve with crushed ice and croutons in each cup.