Cold Green Pea Soup (Green Pea Gazpacho)

Cold Green Pea Soup (Green Pea Gazpacho)

I have been day dreaming about this refreshing green pea soup for nearly a decade. It’s inspired by one I tasted one summer at Chef Ethan Stowell’s now defunct Union restaurant in Seattle, which I wrote about here. At Union, it was served as a pre-dinner teaser in a tiny demitasse cup. The color was brilliant, the flavor was intense, the texture was beguiling, and the total effect has emblazoned itself in my memory.

Fresh Peas in the Pod

Chef Stowell’s rendition had quite an acidic kick, along the lines of a gazpacho. I had never tasted anything quite like it, and it was love at first sip.

Empty Pea Pods for Light Vegetable Stock

Thus, my Cold Green Pea Soup (AKA Green Pea Gazpacho) has a double dose of rice wine vinegar and fresh lime juice. I also throw in parsley, mint, and green onion in supporting roles and serrano chile for a bit of spicy heat.

Micro Greens for Garnishing Chilled Green Pea Soup

As far as the best stock to use here, I tried chicken stock (too savory), vegetable stock (too multidimensional), water (not bad), and finally quickly prepared pea pod stock (bingo). It may surprise you how much flavor you can extract from pea pods, and they make the perfect light vegetable stock for this soup.

Cold Green Pea Soup (Green Pea Gazpacho)

Jump to recipe…

 

More Fabulous Cold Soups from LunaCafe

Cookin’ with Gas (inspiration from around the web)

Happy Cooking!

Copy­right 2013 Susan S. Bradley. All rights reserved.

Note   I had a brain freeze and added the vinegar and lime juice BEFORE chilling my soup. Thus the brilliant green color was lost. The soup is still pretty and of course delicious, but don’t make that mistake yourself.

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About Susan S. Bradley

Intrepid cook, food writer, culinary instructor, author of Pacific Northwest Palate: Four Seasons of Great Cooking, and founder of the Northwest Culinary Academy.

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