Chilled Tomato Soup with Sweet Pea Puree Recipe

Name: Chilled Tomato Soup with Sweet Pea Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup fresh or thawed frozen baby peas; 1 cup baby spinach leaves; 1/2 cup extra-virgin olive oil; 3 tablespoons fresh lemon juice; 2 tablespoons fresh goat cheese; 1 tablespoon freshly grated Pecorino Romano; 1 tablespoon mint leaves; 1/2 teaspoon finely grated lemon zest; Salt and freshly ground pepper; 5 cups grape tomatoes (about 3 pints); 1 medium European cucumberpeeled, halved, seeded and cut into large pieces; 2 small inner celery ribs; 1 1/4 cups loosely packed basil leaves; 2 scallions, thinly sliced; 1 1/2 teaspoons minced garlic; 2 teaspoons harissa (see Note) or other hot sauce

Servings: persons

3/4 cup fresh or thawed frozen baby peas
1 cup baby spinach leaves
1/2 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
2 tablespoons fresh goat cheese
1 tablespoon freshly grated Pecorino Romano
1 tablespoon mint leaves
1/2 teaspoon finely grated lemon zest
Salt and freshly ground pepper
5 cups grape tomatoes (about 3 pints)
1 medium European cucumberpeeled, halved, seeded and cut into large pieces
2 small inner celery ribs
1 1/4 cups loosely packed basil leaves
2 scallions, thinly sliced
1 1/2 teaspoons minced garlic
2 teaspoons harissa (see Note) or other hot sauce

1
If using fresh peas, blanch them in a small pot of boiling water for 5 minutes; drain.
2
In a small skillet, cook the blanched or thawed frozen peas with the spinach and 1/4 cup of the olive oil over high heat until the spinach is wilted, about 2 minutes.
3
Let cool, then transfer to a blender or food processor.
4
Add the lemon juice, goat cheese, Pecorino Romano, mint and lemon zest and puree until smooth.
5
Season with salt and pepper and transfer to a small bowl.
6
In a blender or food processor, combine the tomatoes with the cucumber, celery and basil and puree until smooth.
7
Strain the mixture through a fine sieve set over a bowl, pressing hard on the solids.
8
Stir in the scallions, garlic, harissa and the remaining 1/4 cup of olive oil.
9
Season with salt and pepper and refrigerate until chilled, at least 30 minutes or overnight.
10
Ladle the tomato soup into bowls.
11
Drizzle with the sweet pea puree and serve the soup at once.

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3/4 cup fresh or thawed frozen baby peas, 1 cup baby spinach leaves, 1/2 cup extra-virgin olive oil, 3 tablespoons fresh lemon juice, and more.

Yes, Chilled Tomato Soup with Sweet Pea Puree falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chilled Tomato Soup with Sweet Pea Puree

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