A must-have for hot summer days! I always have this chilled soup on rotation at my clients' houses, and now at my house! I like it to be a complete meal in itself with the addition of frozen peas. Feel free to adjust the heat level by leaving the seeds and membranes of the jalapeno pepper in. I also like to add a splash of white wine vinegar for an extra kick.
Ingredients :
- 2 cups frozen organic green peas
- 1 large or 2 medium ripe avocados
- ½ cup of ice
- 2 tbsp good quality extra virgin olive oil
- 1 jalapeno pepper, seeded and halved, coarsely chopped
- 2 green onions, coarsely chopped
- 6 Lebanese cucumbers, roughly chopped
- Juice and zest of one lime
- 1 clove of garlic
- ½ cup fresh mint leaves (about 12 to 14 leaves)
- ½ cup fresh cilantro (you can use both leaves and tender stems)
- 1 ½ cups water
- 2 tbsp low-fat sour cream or Greek yogurt
- 1 tbsp kosher salt
- Black pepper, to taste
- Optional: 1 tbsp white wine vinegar
Garnish :
- Crumbled feta cheese
- Basil leaves
- Baked croutons
- Drizzle of extra virgin olive oil
Steps:
- Using a high-performance blender (Thermomix, Blendtec, or Vitamix), add all ingredients and blend until smooth. If you use a different brand of blender like Ninja or other, it won't be as smooth, but still delicious. Adjust the consistency and seasoning to your liking. Add water if it's too thick.
- Serve the cold soup in large bowls and garnish with crumbled feta cheese, torn basil leaves, baked croutons and a drizzle of extra virgin olive oil.