Chilled Pea and Mint Soup – Refreshing Summer Recipe

Hello friends,

I believe that every summer, I develop a new cooking obsession. You know the type? The recipe that you make « just once, » only for it to reappear three times a week because everyone loves it at home.
Well, last year, it was definitely this cold pea and mint soup. I improvised it one afternoon when the heat was unbearable, and honestly, I just didn’t want to eat anything hot. A few peas from the freezer, some fresh mint from the garden… and voilà, the cold and velvety pea and mint soup was born.

It was an immediate success!

A cold soup that’s different from classic gazpacho

When we think of cold soup, we often think of tomato gazpacho or cucumber. And I totally get it because they’re delicious. By the way, I’ve already shared my pepper gazpacho that I often make as soon as the temperatures rise.

However, this cold pea and mint soup brings something different. It is sweeter, creamier, and almost a bit indulgent, after all. The peas provide a wonderfully creamy texture naturally, eliminating the need for excessive cream to achieve a smooth consistency.

And then the mint… honestly, what a brilliant idea with the peas! This combination works so well. It adds real freshness without overwhelming the dish.

Cold soups have long been part of various Mediterranean cuisines. In Spain, of course, there’s gazpacho, but also in some English recipes where peas and mint have been combined for generations. And I totally understand why. It always works.

The secret to a beautifully green cold pea soup

So here it is, I’m spilling all my secrets. If you want a beautiful bright green color, there’s a simple little trick.

I briefly plunge the peas into salted boiling water for a few minutes. Then, I transfer them straight into a bowl of ice water. This thermal shock helps maintain a beautiful color. And honestly, it makes a huge visual difference.

I often use frozen peas. Yes, indeed! And I assure you the result is fantastic! In fact, I sometimes find that they have a more consistent flavor than some fresh peas that were bought too late in the season. It’s up to you to decide what works best for you.

However, be cautious with the mint. You don’t want to add too much, or it’ll completely overpower the pea flavor. At my place, I only add a few leaves and taste as I go along.

And above all, take your time blending. A smoothly textured cold soup is so much more enjoyable. If I want an even finer result, I sometimes strain the mixture through a sieve. When hosting guests, that really makes a difference.

A perfect recipe for summer meals

This cold pea and mint soup is often my go-to starter when dining outdoors. With the heat, everyone appreciates something fresh and light.

I serve it in small bowls or sometimes even in jars for an aperitif. Guaranteed success! Friends always think I’ve spent hours in the kitchen, when in reality, the recipe is super easy to prepare.

I often add a few last-minute toppings, like small pieces of feta, fresh cheese (like Madame Loïk), some crushed hazelnuts, or a drizzle of olive oil. Honestly, it’s so, so good. The hazelnuts add a delightful crunch that perfectly complements the sweetness of the peas.

Moreover, this cold soup pairs excellently with grilled dishes. At our place, it frequently appears on the table alongside marinated chicken or barbecue skewers. You can also check out my Greek-style chicken skewers; they go perfectly with this recipe.

I also love the fact that you can prepare everything in advance. When you have guests during the summer, it’s such a relief not to have a thousand pots to manage at the last minute.

A light yet ultra-indulgent texture

What I love about this cold pea and mint soup is that it remains light while being truly comforting. It’s not just « water blended with vegetables. » You know what I mean?

To achieve this velvety texture, I add a bit of cream. A good Greek yogurt or ricotta also does the trick. It brings creaminess without weighing the soup down. Plus, that little milky flavor complements the mint beautifully.

On the other hand, I recommend serving this soup very cold. Really cold. It should spend at least an hour in the refrigerator, but two or three hours is even better. This allows the flavors to develop nicely.

Once, I wanted to rush things and served it while it was still warm… okay, it was less magical and definitely more liquid. Since then, I’ve learned to plan better.

And if you enjoy bolder flavors, you can add a splash of lemon just before serving or some Espelette pepper. It really brightens everything up.

My little tips for making your cold pea and mint soup a success

Choose fresh mint with beautiful, fragrant leaves. Wilted mint from the back of the fridge simply won’t taste the same.

I also recommend salting gradually. Cold temperatures tend to dull flavors a bit. As a result, a soup that seems perfectly seasoned when warm may taste bland after being refrigerated.

Another little tip: keep a few whole peas for garnish. A drizzle of olive oil and two mint leaves makes for a simple yet stunning presentation.

And above all, adjust the texture to your liking. Some people enjoy very thick soups; I prefer them slightly fluid in the summer. So, I sometimes add just a tiny bit of very cold water while blending.

At my place, this cold pea and mint soup officially heralds the arrival of summer meals. As soon as it makes an appearance at the table, I know we’ve entered the season of long evenings outdoors and dinners that linger just a little too long.

The necessary utensils:

A saucepan,

One mixing bowl or a « cul-de-poule » basin,

A hand blender,

One cheesecloth strainer,

And a spatula.

There you have it, you know everything!

The recipe, Chef!

Print Recipe

Cold and velvety Pea Soup

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soup – French

Serves: 4 Difficulty: Simple Price: €

Prep Time: 10 min + 1 hour – Cooking Time: 15 min

Ingredients

• 15 g of butter
• 2 shallots or one onion
• 1 l of chicken or vegetable broth
• 750 g of fresh peas (or frozen)
• Salt
• Pepper
• 10 cl of fresh cream
• 8-10 leaves of fresh mint

Instructions

1

Peel and finely chop the shallots.

2

Melt the butter in a saucepan over medium-low heat then add the shallots to sauté, stirring continuously.

3

Add the broth. Bring to a boil.

4

Once the first bubbles appear, add the peas. Let them cook for 13-15 minutes, until tender.

5

Season with salt and pepper.

6

Transfer to a bowl and let cool.

7

Blend with an immersion blender until you have a smooth texture.

8

Strain through a fine-mesh sieve.

9

Add the heavy cream and refrigerate for at least an hour.

10

At the moment of serving, sprinkle with finely chopped mint.