Cold pea soup with shrimps
4 servings
40 minutes
Cold pea soup with shrimp is a refined dish of Mediterranean cuisine, where the freshness of greens and the softness of peas harmonize with the delicate taste of shrimp. This soup is a true reflection of the lightness and freshness characteristic of Mediterranean traditions. The light spiciness of garlic and coriander adds richness to the flavor, while sour cream and lemon juice provide a pleasant tanginess and silky texture. The chilled soup is perfect for summer days when you crave something light and refreshing. Garnished with shrimp and greens, it becomes not only a gastronomic delight but also an aesthetic pleasure. This dish pairs wonderfully with a glass of white wine or fresh crusty bread, creating an ideal balance of flavors and textures.
1
Clean and boil the shrimp. Chop the vegetables. Finely chop the herbs and leave some for decoration.
- Shrimps: 300 g
- Onion: 1 head
- Mint: 30 g
2
Fry garlic, onion, coriander seeds, and chili pepper in a small amount of vegetable oil.
- Garlic: 5 clove
- Onion: 1 head
- Coriander seeds: 1 teaspoon
- Chili pepper: 1 piece
3
Add bell pepper and about a glass of water, season with salt and pepper. Simmer until cooked.
- Green bell pepper: 5 piece
- Salt: to taste
- Ground black pepper: to taste
4
Transfer the contents of the pan to a blender, add peas, greens, sour cream, and lemon juice. Blend until smooth.
- Canned green peas: 1 jar
- Coriander leaves: 30 g
- Sour cream: 100 g
- Lemon juice: 2 tablespoons
5
Chill the soup, garnish with shrimp and greens, and serve.
- Shrimps: 300 g
- Coriander leaves: 30 g