Chilled courgette & pea soup
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French food blogger Géraldine Leverd shares this healthy, refreshing soup from her book, The New French Kitchen. It’s perfect as a starter with toasted bread, or served in small glasses with an apéritif…
Chilled courgette & pea soup
- 2 medium courgettes (14 oz, 400 g)
- 2 cloves garlic (peeled)
- 2 cups 270 g frozen peas
- ¼ cup 10 g fresh basil leaves, plus more for garnishing
- ½ cup 13 g fresh mint leaves, plus more for garnishing
- ¼ cup 13 g roughly chopped flat-leaf parsley
- ½ cup 150 g cream cheese
- Juice of 1 lime
- Salt
- Black pepper
- 1 cup 240 ml cold water
- 4 small ice cubes
- Olive oil (for drizzling)
- Bring a large pot of salted water to a boil.
- Cut the courgettes into ½ in-thick (1.5 cm) slices and add with the garlic cloves to the boiling water. Cook for 10 to 12 minutes, until the courgettes are fork-tender.
- Add the frozen peas 5 minutes before the end of cooking. Drain and rinse the vegetables under cold water to cool.
- Transfer the cooked courgette, garlic cloves and peas to a blender along with the basil, mint, parsley, cream cheese and lime juice. Season with salt and pepper. Add the cold water and ice cubes and blend until smooth.
- Serve immediately, or place in the refrigerator to chill longer.
- Ladle the soup into bowls, garnish with basil and mint leaves and drizzle with oil.
On colder days, you can serve this soup hot. Simply omit the ice cubes in step 4, then transfer the blended soup to a pot and heat over low heat for a couple minutes, or until warmed through.
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