This “mint green dress” is not something you wear—it’s a vibrant, chilled soup that dresses up any summer table. A silky blend of fresh mint, green peas, cucumber, and yogurt, it’s served cold like a refreshing vichyssoise but with a bright, herbaceous twist. It works because the sweetness of the peas balances the cool bite of mint, while the yogurt adds a tangy creaminess that makes every spoonful feel light and elegant.
Ingredients
- 1 tbsp (15 ml) olive oil
- 1 small leek, white and light green parts only, thinly sliced (about 1 cup / 90 g)
- 1 small cucumber, peeled, seeded, and chopped (about 1 cup / 150 g)
- 2 cups (280 g) frozen green peas
- 3 cups (720 ml) vegetable broth
- 1 cup (240 ml) plain whole-milk yogurt (or Greek yogurt for thicker texture)
- 1 cup (25 g) fresh mint leaves, tightly packed, plus extra for garnish
- 1 tbsp (15 ml) fresh lemon juice
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- Optional: ¼ cup (60 ml) heavy cream, for extra richness
Instructions
- Heat the olive oil in a medium pot over medium heat. Add the sliced leek and cook, stirring occasionally, until softened but not browned, about 5 minutes.
- Add the chopped cucumber and cook for 2 minutes, stirring, to release some of its water.
- Add the frozen peas and vegetable broth. Bring to a simmer and cook until the peas are tender, about 5 minutes. Remove from heat.
- Let the mixture cool for 10 minutes. Then, working in batches, transfer to a blender. Add the yogurt, fresh mint, lemon juice, salt, and pepper. Blend on high until completely smooth, about 1–2 minutes per batch. If using heavy cream, stir it in after blending.
- Pour the soup through a fine-mesh strainer into a large bowl, pressing with a spatula to extract as much liquid as possible. Discard the solids. This step ensures a silky texture—don’t skip it.
- Cover the bowl and refrigerate for at least 2 hours, or until thoroughly chilled. The soup will thicken slightly as it cools.
- Before serving, taste and adjust seasoning with more salt and pepper. Ladle into bowls and garnish with a few small mint leaves and a drizzle of olive oil or a swirl of yogurt, if desired.
Tips
- Substitutions: No leek? Use a small yellow onion (about ½ cup chopped). For a dairy-free version, use full-fat coconut milk or a thick plant-based yogurt, though the flavor will shift slightly.
- Blender safety: When blending hot liquids, never fill the blender more than halfway. Remove the center cap from the lid and cover with a kitchen towel to allow steam to escape.
- Common mistake: Over-blending can make the soup frothy. Blend just until smooth, then strain. If you prefer a chunkier texture, skip the straining step.
- Make ahead: This soup tastes even better the next day, as the flavors meld. Store in the refrigerator for up to 3 days.
Serving Suggestions
Serve this chilled soup as a starter for a summer lunch or dinner. It pairs beautifully with a crusty baguette, a simple green salad with vinaigrette, or grilled shrimp skewers. For a more substantial meal, top with a dollop of crème fraîche and a few toasted pine nuts.
Variations
- Spicy Mint Green Dress: Add a small jalapeño (seeded) to the blender for a subtle heat that complements the mint.
- Herb Garden Version: Replace half the mint with fresh basil or parsley for a different herbal profile.
- Avocado Mint: Add half an avocado to the blender for extra creaminess and a richer texture.
- Cold Pasta Sauce: Thin the chilled soup with a little extra broth and toss with cooked orzo or small pasta for a cold pasta salad.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Stir well before serving, as separation is natural. This soup is meant to be served cold; do not reheat it on the stove or in the microwave, as the yogurt may curdle. If you prefer it warm, gently reheat over low heat, stirring constantly, but do not let it boil. For longer storage, freeze the soup (without the yogurt) for up to 2 months. Thaw overnight in the refrigerator, then blend with fresh yogurt before serving.
Frequently Asked Questions
Can I use fresh peas instead of frozen? Yes, use about 2 cups of shelled fresh peas. You may need to cook them a few minutes longer—until tender, about 7–8 minutes.
Can I make this without a blender? Yes, use an immersion blender directly in the pot. Blend until smooth, then strain as directed.
Why is my soup grainy? The grainy texture usually comes from under-blending or not straining. Make sure to blend thoroughly and pass through a fine-mesh strainer.
Can I use dried mint? Fresh mint is essential for the vibrant color and flavor. Dried mint will not provide the same brightness and may turn bitter. If you must substitute, use a smaller amount (about 1 tablespoon) and add it during cooking, not at the end.
Is this soup safe for pregnant women? Yes, as long as the yogurt is pasteurized and the soup is properly refrigerated. If you are serving a crowd, keep the soup chilled until serving.
Can I serve this warm? Yes, you can serve it warm, but the mint flavor will be less pronounced. If serving warm, reheat gently and do not boil.
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- Deconstructed Lemon Meringue Pie Recipe
- Does Lemon Meringue Pie Have Dairy?
- Does Lemon Meringue Pie Need Refrigeration?
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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