Chef Lynn Wheeler appetizers,soups Chilled Pea Soup – The Ultimate Summer Refresher

Chilled Pea Soup – The Ultimate Summer Refresher

Chilled Pea Soup

This delicious chilled pea soup – the ultimate summer refresher will delight. The sweetness of the peas complimented by the fresh mint in the garnish makes it the perfect palate pleaser! This soup is easy to make and only uses a few simple ingredients. The added crunch of the walnuts and wasabi peas in the garnish take it to a whole other level.

It is very versatile, can be vegetarian or vegan, and could even be served hot if you prefer. It makes a wonderful appetizer or can be paired with a salad to make a light dinner. Top it my way or change it up with a drizzle of crema, chili oil, or nothing at all.

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Chilled Pea Soup

Chilled Pea Soup

This delicious chilled pea soup is perfect for a hot summer day. Excellent as an appetizer or paired with a salad for a light dinner I guarantee you're gonna love it!
Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Total Time 3 hours
Course Appetizer
Cuisine American
Servings 6 people


  • 1 large pot
  • blender or food processor
  • 1 colander


For the soup

  • 2 pounds frozen peas
  • 1 medium yellow onion
  • 8 cloves garlic more or less as you prefer
  • 2 tbsp chicken bouillon optional
  • 6-8 cup water
  • kosher salt
  • juice of half a lemon

For the gremolata

  • 1/4 cup chopped fresh mint
  • zest of one lemon
  • 2 cloves grated garlic
  • 1/4 cup toasted crushed walnuts optional
  • 1/4 cup extra virgin olive oil
  • wasabi peas for garnish optional


For the soup

  • Roughly chop the onion and crush the garlic cloves.
  • Place the onion and garlic in a large pot with water and bring to a boil over medium-high heat.
  • Once the water is boiling add the peas and a generous amount of kosher salt. Reduce the heat to simmer.
  • Cook the peas for a bout 3 minutes, strain through a colander reserving at least 4 cups of the cooking water.
  • Place the colander with the peas, onions, and garlic in large bowl of ice water to cool.
  • Place the reserved vessel of cooking water in another bowl with ice to chill as well.
  • Once chilled puree the vegetables with some of the reserved cooking liquid in batches until smooth and silky. Add chicken bouillon if you like for flavor.
  • Once all the soup is pureed taste and adjust seasoning if needed. Place the soup in the refrigerator to chill for at least 2 hours. Taste again before serving, adjust seasoning as needed and add the juice of half a lemon.

For the gremolata

  • While the soup is chilling combine all the gremolata ingredients in a small bowl and mix well. Taste and add a pinch of salt if you like. Cover and set aside to garnish soup when serving.
  • Dish up the chilled soup into bowls and dot the top with the gremolata and some wasabi peas.


If you don’t like mint you can use another soft herb in the gremolata – tarragon would be delicious!
If you want an added kick you can put some chili flakes in the gremolata as well.
Alternately you can garnish the soup with some crema – thin out some sour cream or greek yogurt with lemon or lime juice and zest.
Vegetable bouillon would work here too to add extra flavor.
Keyword appetizers, chilled pea soup, cold soup, pea soup, soup

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