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Chilled Cucumber and Spring Pea Soup

Chilled Cucumber and Spring Pea Soup


  • English peas
  • English cucumbers
  • Kosher salt
  • Plain yogurt
  • Buttermilk
  • Garlic clove
  • Green onions
  • Jalapeno
  • Tarragon
  • Rice wine vinegar
  • Black pepper
  • Lemon


  1. Boil 1 cup English peas for 30 seconds; place in an ice bath and drain. Toss 1 pound of peeled, chopped English cucumbers with 1 tablespoon kosher salt and let sit for 20 minutes. Rinse well and drain for 5 minutes. In a blender, place cucumbers; peas; 1 1/2 cups plain yogurt; 1/2 cup buttermilk; 1 clove garlic, peeled and smashed; 2 green onions, roughly chopped; 1/2 jalapeno, seeded and chopped; 1/4 cup loosely packed tarragon; 1/2 teaspoon rice wine vinegar; 2 teaspoons kosher salt; freshly ground black pepper; and 1/2 lemon. Puree, starting on low speed and increasing to medium-high, for 2 to 3 minutes. Chill for at least 3 hours. Serve with a drizzle of olive oil.


  • Recipe by Kristen Essig and Michael Stoltzfus, co-owners of Coquette in New Orleans


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