REFRESHING JUNE COLD SOUP WITH GOAT YOGURT AND FRESH PEA
A light, aromatic cold soup perfect for summer days and supporting a healthy silhouette. Made with creamy goat yogurt, tender peas, and a vibrant mint oil drizzle.
π Prep Time: 15 min (+pea cooking and cooling)
π½οΈ Yields: 3 servings
Ingredients
Soup:
- 3 containers goat yogurt (200 g each)
- 200 g fresh peas (about 1 cup)
- 1/2 bay leaf
- 3 sprigs fresh dill
- 75 g crumbled goat telemea cheese
- Salt, to taste
Mint Oil:
- 6 large fresh mint leaves
- 3β4 tbsp extra virgin olive oil
- 2 pinches chili flakes (pul biber)
- A pinch coarse salt
Instructions
- Cook the Peas:
Place peas and bay leaf in a small pot with just enough water to cover (~1/2 cup). Cover and simmer on medium-low heat for 12 minutes until cooked but still al dente. Remove from heat, keep lid on to prevent drying, and cool completely. Refrigerate if preparing ahead. - Prepare the Soup Base:
Mix each goat yogurt container with a pinch of salt. Divide yogurt evenly into 3 bowls. - Assemble Soup:
In a bowl, combine cooled peas, crumbled goat telemea, and chopped dill. Distribute this mixture evenly over the yogurt in the bowls. - Make the Mint Oil:
Roughly chop mint leaves and crush them in a mortar with coarse salt. Gradually add olive oil, stirring with a pestle until a fragrant sauce forms. Stir in chili flakes. - Serve:
Drizzle about 1 tablespoon of mint oil around the pea mixture in each bowl. Serve chilled and enjoy the refreshing flavors.
π‘ Tips
- Use fresh peas for the best sweetness and texture.
- Adjust chili flakes to your preferred spice level.
- Prepare mint oil fresh for maximum aroma.
- Serve with crusty bread or as a light starter.
π Perfect For
- Summer lunches
- Light, healthy meals
- Vegetarian dishes
- Refreshing starters
π Final Thoughts
This cold goat yogurt and fresh pea soup is a delightfully refreshing dish with herbal and creamy notes. The bright mint oil adds a sophisticated touch that awakens the palate β ideal for warm-weather dining.