Pea soup isn't just for warming up after a snowball fight- it has a summer companion too! There is a minty pea Gazpacho that one of NYC's midtown lunch spots serves every summer- it's one of the things I start to crave every spring! I wanted to see if I could make it myself, and I could! It's super refreshing, colorful, and delish. And it uses frozen peas, so no need to wait for the verrry short fresh English Pea season in spring. Yay!
Kids will love picking fresh mint leaves and parsley leaves off the stems, blending it all together, and the crazy green color. They can make one big batch of the minty pea gazpacho and then eat it for lunch throughout the week (and grown-ups don't have to worry about keeping it warm in lunchboxes)! #nomnom
Minty Pea Gazpacho
Makes 4-6 servings | Inspired by Epicurious
45 minutes (plus 1-2 hours chilling in fridge, if you want to serve it cold)
3 10-ounce bags frozen peas
1 medium onion
1/4 cup fresh flat leaf parsley leaves
1/4 cup fresh mint leaves
4 cups (1 quart) low sodium vegetable broth
Unsalted butter (you'll need 3 tablespoons)
Plain Greek yogurt (for serving)
Crusty whole wheat bread, or toasted whole wheat pita (optional, for serving)
Salt and Pepper
- Immersion blender or regular blender
- Large heavy pot
- Large microwave-safe bowl
- Small bowl
- Butter knife
- Mezzaluna knife (here on Amazon) (optional)
- Grown-up chef knife
- Mixing spoon
- Regular spoon
- Measuring cups (1/4 cup and 1 cup)
- Liquid measuring cup
- Measuring spoons (Tablespoon)
- Wash hands
Wash mint and parsley (you’ll use ¼ cup of each)
Measure 3 tablespoons butter. With the wrapper on the butter, use a butter knife to cut at the 3 TBSP line)
**Grown-up**: Melt butter in a large heavy pot over medium heat.
Chop 1 medium onion
**Grown-up**: chop off onion ends with grownup knife and peel onion. Cut onion in half.
Kid: use mezzaluna knife to chop into big pieces.
**Grown-up**: Add onion and cook, stirring often, until softened but not browned, about 6-8 minutes.
Meanwhile… Measure 6 cups frozen peas, pour into large microwave safe bowl
Microwave peas for 5 minutes
Measure 2 cups vegetable stock with a liquid measuring cup
**Grown-up**: Once onions are softened, add stock and bring to boil
**Grown-up**: Simmer peas. Add peas to boiling vegetable stock and reduce heat. Simmer for about 2 minutes. Remove the pot from heat.
Measure ¼ cup fresh mint. Pick mint leaves off the stem until you have enough to fill ¼ cup measure. Pour into pot.
Measure ¼ cup parsley leaves. Pick leaves off the stem until you have enough to fill ¼ cup measure. Pour into pot.
Regular blender: Grown-up pours into blender and secures the top. Kid presses on button.
Immersion blender: Grown-up sets up immersion blender wand. A very careful kid operates, making sure not to lift it out of the soup while it’s blending! It will make the soup go everywhere.
Blend until smooth (or at least until the mint and parsley leaves are gone). If it’s too thick, add some water and blend.
Taste! Season soup with salt and pepper to your liking.
Measure ¼ cup greek yogurt and add to a small bowl
Add 2 tablespoons water and stir with spoon to combine
Either eat it hot right away, or chill in fridge for 1-2 hours (or overnight) to eat it chilled. Serve with Greek yogurt mixture on top, and with whole wheat bread or pita.
- This is a refreshing summer lunch if you have time to chill it in the fridge before eating. But if not, no problem! It's also good as a hot soup.
- We suggest serving with a yogurt topping and bread, but you can get creative here! Would also be good with feta cheese, pumpkin seeds, etc.!
Amazon Link Disclosure: Nomster Chef is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Clicking on these links and making a purchase earns Nomster Chef a small commission, at no additional cost to you. Thanks so much for your support!