Mexican Cold Pea Soup


This is a recipe my stepfather has been making for years. He learned it while living in Mexico. It is delicious and is best when you let it sit overnight.

Prep Time:
15 mins
Additional Time:
4 hrs
Total Time:
4 hrs 15 mins
6 servings


  • 2 (10 ounce) packages frozen peas, defrosted

  • ½ cup fresh lime juice

  • 2 cups plain yogurt

  • ½ cup olive oil

  • 4 cloves garlic, smashed

  • 1 tablespoon chili powder

  • 2 cups ice water

  • 2 tablespoons kosher salt

  • ¼ cup red bell pepper, chopped, or more to taste

  • 2 tablespoons chopped tomatoes, or to taste

  • 1 tablespoon chopped jalapeno pepper, or to taste


  1. Puree peas in a food processor or blender, constantly scraping down the sides. If peas are too dry, add a little of the lime juice.

  2. Add remaining lime juice, yogurt, olive oil, garlic, and chili powder. Blend until liquefied. Pour into a large bowl; add ice water and salt and stir to incorporate. Refrigerate until flavors combine, at least 4 to 6 hours.

  3. Garnish each serving with red pepper, tomato, and jalapeno.

Nutrition Facts (per serving)

299 Calories
20g Fat
22g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 299
% Daily Value *
Total Fat 20g 26%
Saturated Fat 3g 17%
Cholesterol 5mg 2%
Sodium 2101mg 91%
Total Carbohydrate 22g 8%
Dietary Fiber 5g 17%
Total Sugars 12g
Protein 10g
Vitamin C 34mg 172%
Calcium 184mg 14%
Iron 2mg 11%
Potassium 414mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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