Chilled herb, pea and cucumber soup
Serves: 4
Prep time: 20 minsTotal time: 
Recipe by Lizzie Kamanetzky / Recipe photgraph by Dan Jones
Chilled herb, pea and cucumber soup
Serves: 4
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
176Kcal
Fat
9gr
Saturates
4gr
Carbs
12gr
Sugars
4gr
Fibre
6gr
Protein
9gr
Salt
0.8gr
Lizzie Kamenetzky
Lizzie Kamenetzky is a food writer, food stylist and author of The Bountiful Kitchen (Kyle Books, £16.99).
See more of Lizzie Kamenetzky’s recipes
Lizzie Kamenetzky
Lizzie Kamenetzky is a food writer, food stylist and author of The Bountiful Kitchen (Kyle Books, £16.99).
See more of Lizzie Kamenetzky’s recipes
Ingredients
- 400g frozen peas, defrosted, plus a handful extra, to garnish
- 1 cucumber, peeled, deseeded and chopped
- 500ml fresh vegetable stock, chilled
- a handful of pea shoots or rocket
- 2 tbsp double cream
- 1⁄2 x 28g pack mint, leaves shredded, plus extra to serve
- 1⁄4 x 25g pack dill, finely chopped, plus extra to serve
- extra-virgin olive oil, to drizzle
Step by step
Get ahead
Make the soup up to 6 hours ahead .
- Put the peas and cucumber into a pan with a splash of water and cook for 1 minute, then tip into a blender with the stock and pea shoots, and blitz until really smooth.
- Add the cream, mint and dill and blitz again; season. Pour into a jug, along with a handful of ice, and chill for at least 1 hour to allow the flavours to develop and the ice to melt.
- Pour into bowls, drizzle with a little olive oil and garnish with a few peas, mint leaves and dill fronds and some edible flowers, if using.
Chef quote
A refreshing and elegant summer lunch or starter
