Mexican Cold Pea Soup Recipes

MEXICAN COLD PEA SOUP

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.

COLD MINTED PEA SOUP

Steps:

• In a saucepan heat the olive oil. When hot, add the onion, cover and simmer gently for about 3 to 4 minutes or until tender. Add the lettuce and stir just until wilted. Add the 2 cups of water and peas and bring just to a boil and cook for 3 to 4 minutes. Remove from heat and season with salt and pepper. Puree through a food mill or in a food processor with the mint, then add enough ice water or cream to thin to the desired consistency. Chill until serving time. Before serving, adjust the seasoning and serve garnished with chives and yogurt if you wish.

LIGHT AND FRESH MEXICAN GAZPACHO

Steps:

• Combine celery, red and yellow bell peppers, cucumbers, avocados, cilantro, green onions, red onion, tomato-vegetable juice cocktail, tomato and claim juice cocktail, hot pepper sauce, red wine vinegar, lemon juice, garlic, and garlic powder in a large nonreactive bowl. Season with salt and black pepper. Refrigerate at least 6 hours to blend flavors.

COLD PEA SOUP WITH HERBED OIL SWIRL

Steps:

• Melt butter in a large heavy pot over medium heat. Add onion and cook, stirring often, until softened but not browned, 6-8 minutes. Add 1 1/2 teaspoons salt and 2 cups water, stir to combine, and bring to a boil. Add peas and cook, stirring occasionally, until just tender, about 2 minutes.
• Remove pot from heat and stir in yogurt. Purée soup in a blender or in the pot using an immersion blender, thinning with water if soup is too thick, until smooth. Season with salt and pepper and let cool to room temperature. Transfer to a resealable container, cover, and chill at least 2 hours or up to overnight.
• Divide soup among bowls and top each with a swirl of Herbed Olive Oil.
• Do Ahead
• The soup can be made and chilled for up to 2 days.

CHILLED PEA SOUP

Steps:

• In a large saucepan, saute onion and garlic in oil until tender. Remove from the heat. Stir in the peas, broth, lemon juice, dill, salt and pepper. Place half of the mixture at a time in a blender; cover and process until pureed. Return all to the blender. Add yogurt; puree until smooth. Cover and refrigerate for at least 1 hour.

MEXICAN CHICKPEA SOUP

Steps:

• Heat oven to 425. Put fresh vegetables, garlic, 1 tbsp oil, the salt and pepper in a roasting pan or on 2 rimmed baking sheets; toss to mix and coat.
• Spread in a single layer and roast stirring once for 25 minutes or until vegetables are lightly browned and tender.
• Heat remaining 1 tbsp oil in a large saucepan over low heat. Stir in oregano, cumin and cinnamon; cook about 1 minute until fragrant.
• Stir in 5 cups water, the chickpeas, tomatoes, corn and chipotle peppers.
• Bring to a boil, reduce heat and simmer 15 minutes to blend flavors.
• Stir in roasted vegetables and cilantro; reheat if necessary.

MEXICAN COLD CUCUMBER CILANTRO SOUP

Steps:

• In a food processor or blender combine the cucumber, broth, cilantro, milk and lemon juice until pureed Season with salt.
• Cover and refrigerate until very cold (you can do the soup a day ahead).
• Ladle into bowls and serve.