Mexican Cold Pea Soup

Name: Mexican Cold Pea Soup
Total time: 255
Yield: 6
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

Recipe by STUUUAAART from allrecipes.com

Lunch 4 Hr. 15 Mins.

Ingredients

6 servings

•

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

Instructions

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.