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15-Minute Chilled Green Pea Cucumber Soup

Kathleen R. Coffey
A smooth, vibrant chilled soup combining green peas, crisp cucumber, herbs, and coconut milk, flavored with lime and curry.
Perfect as a light lunch, appetizer, or refreshing summer dish.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Soup, Starter
Cuisine Healthy, Plant-Based
Servings 4

Equipment

  • 1 High-Speed Blender
  • 1 citrus juicer
  • 1 Set Measuring Cups & Spoons
  • 1 Fine Chef’s Knife
  • 2–3 Mixing Bowls (various sizes)

Ingredients
  

  • 2 long hothouse cucumbers or 3 medium cucumbers chopped
  • 16 oz 450 g frozen green peas, thawed
  • 15 oz 425 ml light coconut milk
  • 1 scallion green parts only, coarsely chopped
  • 1/4 –1/2 cup fresh cilantro or parsley leaves
  • 1/4 cup fresh dill chopped
  • A few fresh mint leaves optional
  • Juice of 1–2 limes to taste
  • 1 tsp curry powder
  • Salt and freshly ground pepper to taste

Instructions
 

  • Prepare the Cucumbers: Start by washing the cucumbers thoroughly under cold running water.
    Depending on preference and freshness, peel them if the skin tastes bitter, or leave it on for extra fiber and color.
    Slice 1 ½ of the cucumbers into large chunks, ensuring they are evenly sized for smooth blending.
    Reserve the remaining half of a cucumber for garnish, and set it aside on a plate.
  • Thaw and Measure the Peas: If using frozen peas, allow them to thaw completely at room temperature or under running cold water.
    Measure out 16 ounces (about 450 grams). Optionally, reserve ½ cup for garnishing later, so the soup has a bright, fresh appearance when served.
  • Chop the Herbs and Scallions: Coarsely chop the green parts of one scallion, ensuring you capture their vibrant, mild onion flavor.
    Roughly chop ¼–½ cup cilantro or parsley leaves and ¼ cup dill. If using mint, gently tear a few leaves.
    This preparation will release the aromatic oils in the herbs, enhancing the soup’s flavor during blending.
  • Blend the Soup Base: In a high-speed blender, combine the chopped cucumbers, thawed green peas, coconut milk, scallions, cilantro or parsley, dill, optional mint, 1 lime’s juice, and 1 teaspoon of curry powder.
    Blend on high until the mixture is completely smooth, with no visible chunks remaining.
    Stop to scrape down the sides if needed, ensuring an even, creamy texture.
  • Season and Adjust Flavor: Pour the blended soup into a large serving bowl or pitcher.
    Season with salt and freshly ground pepper carefully, as the soup is naturally mild.
    Taste, and adjust with additional lime juice if you desire more tang.
    Stir gently to combine and let the flavors marry.
  • Incorporate Cucumber Garnish: Take the reserved half cucumber and quarter it lengthwise.
    Slice each piece thinly into elegant matchsticks or small bite-sized pieces. Stir these into the soup, leaving some aside for topping individual servings.
    This step adds texture and a visually appealing contrast to the smooth soup base.
  • Chill for Optimal Flavor: If time allows, refrigerate the soup for at least one hour before serving.
    This chilling step enhances the flavor, allowing the herbs and lime juice to meld beautifully with the peas and cucumber.
    If the soup is too thick, stir in a small amount of cold water until it reaches your preferred consistency, keeping it pleasantly thick but pourable.
  • Serve and Garnish Elegantly: Ladle the chilled soup into small bowls.
    Top each serving with the reserved peas, cucumber slices, and optionally a sprig of dill for presentation.
    The garnishes not only add visual appeal but also provide fresh bursts of flavor and texture in every bite.
    Serve immediately and enjoy the refreshing, nutrient-rich soup.

Notes

  • Use firm, crisp cucumbers for the best texture; unwaxed and preferably organic.
  • Peas should be fully thawed before blending to ensure a smooth, even texture.
  • Adjust lime juice and salt to taste; the soup should be bright but balanced.
  • Reserve some cucumber and peas for garnish to add visual appeal and texture contrast.
  • Coconut milk creates creaminess without heavy dairy; light versions reduce saturated fat.
  • Soup can be slightly thinned with cold water if preferred, but keep it thick for richness.
  • Herbs like dill, cilantro, and optional mint make the flavor fresh and aromatic.