My go-to recipe for hot days! Cool down with this creamy chilled pea and avocado soup, spiced with jalapeño and fresh herbs, and topped with feta, basil, and crunchy croutons.
I always serve this chilled soup to my clients, and now I make it at home too! I love that it’s a complete meal on its own thanks to the addition of frozen peas. Feel free to adjust the heat by leaving in the seeds and membranes of the jalapeño. I also like to add a splash of white wine vinegar for an extra kick.
Using a high-performance blender (Thermomix, Blendtec, or Vitamix), add all the ingredients and blend until smooth. If using another brand like Ninja, the texture may not be as silky, but it will still be delicious. Adjust the consistency and seasoning to taste. Add more water if the soup is too thick.
Serve the chilled soup in large bowls and top with crumbled feta, torn basil leaves, toasted croutons, and a drizzle of extra-virgin olive oil.
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