This chilled cucumber and pea soup is perfect for warm days when you want something refreshing yet nourishing. With just a handful of ingredients, you can whip up a vibrant soup that’s not only easy to make but also packed with flavor. The combination of cooling cucumbers, sweet peas, and mint offers a delightful taste that is both bright and satisfying. This is one of those recipes that you can have ready in no time, and it’s the kind of dish that keeps well in the fridge, making it ideal for meal prep or quick lunches.

Why You’ll Love This Recipe

• Quick and Easy: This soup takes only about 15 minutes to prepare and is great for a speedy lunch or dinner.
• Refreshing Flavors: The combination of cucumber and mint creates a light, refreshing taste perfect for summer.
• Nutritious and Creamy: Yogurt makes the soup creamy without the need for heavy cream, providing a boost of protein.
• Versatile: Enjoy it as a starter or a light main dish, and it’s also perfect for serving at gatherings.
• Make-Ahead Friendly: This soup can be easily made in advance and stored, allowing the flavors to deepen.

Ingredients

• 1 large cucumber, peeled and roughly chopped (about 11 oz / 300 g)
• 250 g frozen peas
• 1 cup (240 g) plain yogurt
• 2/3 cup (150 ml) cold water
• 1 small clove of garlic, peeled
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh mint leaves, plus extra for garnish
• 1 tablespoon olive oil
• Salt and pepper to taste

Ingredient Notes

• Cucumber: Look for a firm, fresh cucumber for the best flavor. If you prefer a stronger mint flavor, feel free to add more mint leaves.
• Frozen Peas: They add natural sweetness and are easy to use since there’s no need to cook them beforehand.
• Yogurt: Opt for plain yogurt for a creamy texture. Greek yogurt can also work well if you prefer a thicker consistency.

Kitchen Tools Needed

• Blender or immersion blender
• Large mixing bowl
• Measuring cups and spoons
• Knife and cutting board
• Kitchen towel for draining the peas (optional)

Step-by-Step Instructions

1. In a bowl, pour boiling water over the frozen peas and let them sit for about 2 minutes. Drain the peas and rinse them under cold water to stop the cooking process.
2. Add the chopped cucumber, drained peas, yogurt, cold water, garlic, lemon juice, mint, olive oil, salt, and pepper to a large mixing bowl.
3. Using a blender or immersion blender, puree everything until smooth. If the soup is too thick for your liking, add more cold water a little at a time until you reach your desired consistency.
4. Cover the bowl and refrigerate the soup for at least 30 minutes before serving. This allows the flavors to meld beautifully.
5. Before serving, taste the soup and adjust the seasoning if needed. Garnish with additional mint leaves if desired.

Pro Tips

• For a silkier texture, strain the soup through a fine mesh sieve after blending.
• If preparing for a gathering, chill the soup for at least an hour for the best flavor.
• Pair with crusty bread or a side salad for a complete meal.

Common Mistakes

• Avoid overcooking the peas; they should just be warmed to maintain their bright color and sweetness.
• Don’t skip the chilling step; serving the soup warm can take away its refreshing nature.
• Be cautious with salt—start with a small amount and adjust, as the yogurt will add some creaminess.

Variations

• Substitute the yogurt with a dairy-free alternative for a vegan option.
• Add a splash of coconut milk for a tropical twist.
• Incorporate avocado for an extra creamy texture and added nutrition.
• Stir in some diced cooked shrimp or chicken for a heartier meal.

Serving Suggestions

Serve this soup in chilled bowls, garnished with additional mint leaves. A drizzle of olive oil on top adds a beautiful finish. It pairs wonderfully with a light salad or a slice of crusty bread, making it an ideal dish for a warm summer evening.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop as it sits.

Reheating Tips

This soup is best served chilled; however, if you prefer a warm soup, gently heat it on the stove over low heat, being careful not to bring it to a boil to preserve the flavor.

Nutrition Estimate

Per serving (based on 4 servings):

• Calories: 120
• Protein: 5g
• Carbohydrates: 15g
• Fat: 5g

Recipe Summary

Prep Time: 15 minutes
Chill Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Cuisine: Mediterranean
Course: Soup
Calories: 120

Frequently Asked Questions

Can I use fresh peas instead of frozen?
Yes, fresh peas can be used, simply cook them lightly before blending.

Is this soup vegan?
To make it vegan, substitute the yogurt with a plant-based alternative.

Can I add spices?
Feel free to add a pinch of cayenne or black pepper for some heat!

How long does it keep in the fridge?
The soup keeps well for about 3 days in the fridge when stored in an airtight container.

Can I make this soup in advance?
Absolutely! It actually tastes even better when made a day ahead, allowing the flavors to blend.

This chilled cucumber and pea soup is not just a recipe; it’s a simple delight that refreshes and nourishes. Enjoy making it!