MEXICAN COLD PEA SOUP

Mexican Cold Pea Soup image

This is a recipe my stepfather has been making for years. He learned it while living in Mexico. It is delicious and is best when you let it sit overnight.

Provided by STUUUAAART

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 4h15m

Yield 6

Number Of Ingredients 11

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Ingredients

2 (10 ounce) packages frozen peas, defrosted
½ cup fresh lime juice
2 cups plain yogurt
½ cup olive oil
4 cloves garlic, smashed
1 tablespoon chili powder
2 cups ice water
2 tablespoons kosher salt
¼ cup red bell pepper, chopped, or more to taste
2 tablespoons chopped tomatoes, or to taste
1 tablespoon chopped jalapeno pepper, or to taste

Steps:

Puree peas in a food processor or blender, constantly scraping down the sides. If peas are too dry, add a little of the lime juice.
Add remaining lime juice, yogurt, olive oil, garlic, and chili powder. Blend until liquefied. Pour into a large bowl; add ice water and salt and stir to incorporate. Refrigerate until flavors combine, at least 4 to 6 hours.
Garnish each serving with red pepper, tomato, and jalapeno.

Nutrition Facts : Calories 298.6 calories, Carbohydrate 22.4 g, Cholesterol 4.9 mg, Fat 19.9 g, Fiber 4.7 g, Protein 9.7 g, SaturatedFat 3.4 g, Sodium 2100.5 mg, Sugar 11.7 g