The vibrant green color is perhaps enough incentive to make this gazpacho-like soup during the height of sweet pea season, but the fresh, bright pea flavor with a chile kick and a hint of mint and lime will convince you too.
If there is one soup that is an absolute must for me in the summer (in addition to Gazpacho of course), it is the cold, silky, incredibly reviving amalgam called Vichyssoise (vih-she-swaz). I have been known to make a gallon at a time and polish it off easily in a week. (Luckily, one can actually survive healthily on a diet of only potatoes supplemented with dairy.)
If you’ve been following along with me this summer, you know I am enthralled with the tomato and strawberry flavor pairing. Earlier, I created Fresh Strawberry-Tomato Dessert Sauce to accompany Heavenly Parmesan Sour Cream Pound Cake. It was a surprise hit. I have to explore at least a couple more strawberry-tomato dishes before the summer season is over.
While pondering what to cook next and flagging from the 90+ degree heat wave that hit Seattle this week, the inevitable happened. I opened the oh-so-wonderfully-cold frig and saw, at eye level, a large bowl of strawberries alongside a large bowl of grape tomatoes, both of which were intended for salad.