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Cold spicy cucumber and pea soup

Wonderful refreshing cold soup for a hot day, this is a spicy twist on some classic flavours. 
If you want a totally smooth soup, push through a sieve before chilling with the back of your ladle. If (like us) you don't mind a bit of texture, then just serve as is. 
Course Appetizer
Cuisine Fusion
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4

Ingredients

  • Oil, for frying
  • 1 Medium onion
  • 3 Cloves garlic
  • 1 Cucumber
  • 1 Green chilli, seeded and chopped
  • 1 Tbsp Oreganum/marjoram - if using fresh, use a spring or 2.
  • 1 Tbsp Thyme - if using fresh, use a spring or 2
  • 1/2 Sprig Fresh mint
  • Milk
  • Stock pot or half a stock cube, or 1 tbsp miso
  • Salt and black pepper
  • 1/2 Cup Frozen peas

Instructions

  • Chop all the ingredients. 
    Fry the onions, garlic, chilli and cucumber until the onion is soft, about 10 -15 minutes. 
  • Defrost the peas in a little water in the microwave with a lid - steam until defrosted and bright green. 
  • Add the herbs, stock, peas and stir for one minute. Add as much milk as you want - we added about 2 cups of low fat milk, but feel free to add more/less.
  • Bring up to a simmer, then remove from heat and blast in a food processor until smooth. 
    Taste at this point and season with salt and black pepper if necessary. 
    If you like a totally smooth soup, then push it through a sieve with the back of a soup ladle to remove the fibre. 
  • If serving cold - put it in the fridge and chill until necessary. 
    Works well hot, warm and cold. Garnish with fresh dill if available.