Soup can be an unusual choice for a spring dinner. We’re supposed to be celebrating light, bright flavours and a return of fresh produce. Heavy and hearty are out of place.
Except that spring soups can be bright, light and a delicious blend of fresh – rather than long-simmered – flavours. Looking for an accompaniment to the traditional flavours of Easter dinner, we created this rich, creamy chilled soup that is simple and refreshing. It blends blanched peas, cucumber and avocados with mint and basil for a rush of beautiful green flavours.
This soup and pesto are easily prepared up to a day ahead, then refrigerated. Let warm slightly to room temperature before serving.
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CHILLED CUCUMBER, AVOCADO AND PEA SOUP WITH MINT PESTO
Start to finish: 15 minutes
Servings: 6
- 1/2 cup packed fresh mint leaves
- 1/2 cup packed fresh basil leaves
- 6 tablespoons olive oil
- Kosher salt and ground black pepper
- 1 teaspoon lime juice
- 1 cup fresh or frozen peas
- 2 avocados, pitted and peeled
- 1 medium cucumber, peeled, seeded and cut into chunks
- 1 1/2 cups buttermilk
- 1/4 cup sour cream or plain Greek yogurt
To make the pesto, in a food processor combine the mint, basil and olive oil. Process until smooth, then season with salt and pepper. Stir in the lime juice, then set aside.
In a small saucepan, heat 1/2 inch of water. Once the water is simmering, add the peas and cook until tender but still bright green, about 2 minutes. Drain the peas and cool completely.
Shortly before serving, in a blender combine the avocados, cucumber, peas and buttermilk. Process until very smooth. Season with salt and pepper. Pour the soup into serving bowls and drizzle with the pesto. Top each with a dollop of sour cream or yogurt.
Nutrition information per serving: 300 calories; 220 calories from fat (73 per cent of total calories); 25 g fat (4 g saturated; 0 g trans fats); 5 mg cholesterol; 15 g carbohydrate; 7 g fiber; 6 g sugar; 7 g protein; 250 mg sodium.
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