Just looking at this Cold Pea Soup with Crab and Mint makes you think of Spring! It’s quick to make too – no cooking required – but you do need to allow an hour for chilling.
The weather has finally started to warm up here and there’s nothing better than chilled soup and a salad for lunch on a hot day, especially if you’ve been out working in the yard. This cold pea soup is perfect.
Tips for Making Cold Pea Soup
- If you forget to thaw the peas, simply put them in a strainer and run cold water over them for a few minutes. Use your fingers to break up the clumps. They will thaw quickly.
- Asian-style chili paste comes in many varieties, some spicier than others. You might find it under the name sambal oelek or chili garlic paste (affiliate links). If you can’t find it, use chili sauce or even cocktail sauce. In any event, pick a brand that’s relatively low in sugar and sodium.
- For a thicker soup, use less broth.
- If you’re watching sodium, consider skipping the kosher salt and using your own homemade broth. (There’s a recipe for low-sodium vegetable broth in The Diabetes Cookbook for Electric Pressure Cookers that’s really easy to make.)
Other Cold Soups to Try
Are you now on the cold soup bandwagon? If so, check other these other recipes:
- Cold Melon Soup with Ginger
- Chilled Cucumber and Summer Vegetable Soup
- Strawberry Gazpacho
- Cilantro-Flecked Heirloom Tomato Soup
- Cantaloupe Soup with Raw Beet Salad
- Grilled Watermelon Gazpacho
Cold Pea Soup with Crab and Mint
Vibrant green soup that's perfect for Spring. No cooking required!
- 2 cups frozen peas thawed
- 2 cups low-sodium vegetable broth or chicken stock
- 1/4 teaspoon kosher salt
- 1/4 cup extra-virgin olive oil
- juice from 1/2 lemon
- 1 tablespoon Asian-style chili paste
- 2 tablespoons fresh mint leaves finely chopped
- 4 ounces fresh lump crabmeat
Combine the peas, broth, and salt in a blender. Purée until smooth. With the motor running, add the olive oil in a slow, steady stream. Stop the motor and add the lemon juice. Pulse once or twice quickly to blend. Chill in the refrigerator for 1 hour.
In a small bowl, combine the chili paste and mint. Gently stir in the crab, making sure to keep the big lumps intact.
Pour the soup into small glasses or cups. Garnish with crab mixture and serve immediately.
If you want a thicker soup, use less broth.
Watching sodium? Use your own homemade salt-free broth and skip the added kosher salt to cut the amount of sodium almost by half.
Make-ahead tip: Complete Step 1 and store the soup in the blender container in the refrigerator for up to 24 hours. When you're ready to serve, blend again for a few seconds, and proceed with the recipe.