Chilled Summer Pea and Herb Soup (gluten free, vegan, raw, ACD)


What a surprise, another green pureed meal in a bowl.  You know me, I love green food and I love pureed food, and these loves often intersect.  This green puree, however, is very different from this one or this one or this one or this one or this one (that's only a partial round-up of all the green pureed stuff on my blog, believe it or not). All green purees, though similar in appearance, are not alike. 

Summer food has a life of its own. It vibrates. It sings. It dances. It makes my body and soul happy.   The colors, the flavors, the textures - everything is amped up a notch.  This soup is inspired by the flavors of summer; it is bold and bright and lovely. And the best part? No heat involved. It is a raw soup, the perfect solution for hot summer days when you don't want to cook!

Nothing could simpler than this soup, but it looks like you've spent ages pulling it together. Use whatever fresh herbs you have on hand - I like a mixture of mint, parsley, and chives, but you could add mixtures other herbs like thyme, dill, cilantro, chervil, sorrel, whatever your heart fancies.  Finish it off with a few edible flowers or sprigs of fresh herbs, and you have a wonderful, quick, easy meal, leaving plenty of time for you to enjoy the rest of these long and lovely summer nights.

Oh, one more thing - don't forget to enter my giveaway for a little jar of Ames Farm single source honey and a 100% beeswax candle!  The contest ends at 9 pm CST on Wednesday, June 9, so hurry up and check it out!


Chilled Summer Pea and Herb Soup

yield about 3 cups, serves 2

This is the perfect no-cook solution for a light summer meal.  All you need is a blender and fresh produce, and you're good to go!  If you use fresh peas, you will need to chill the soup if you want it cold. If you use frozen peas, the soup will be at the perfect temperature right after blending - the choice is up to you!

2 cups fresh or frozen peas
3 kale leaves
2 large handfuls mixed baby greens
1/4 small shallot
8-10 large fresh mint leaves
small handful fresh parsley leaves
small handful fresh chives
about 1-2 cups water
umeboshi plum vinegar or sea salt, to taste
optional: olive oil for drizzling and fresh herbs for garnish

Place peas, kale, greens, shallot, herbs, and 1 cup of water in a blender, pulse a few times, and blend.  Add additional water bit by bit as necessary to reach desired consistency, and season to taste with umeboshi plum vinegar. If using frozen peas, the soup will already be cold. If using fresh peas and you desired a colder soup, chill in the refrigerator until cooled through. When ready to serve, pour soup into bowls and drizzle with olive oil. Garnish with fresh herbs.