Recipes › Peas (Mangetout) › Chilled Mangetout and Cucumber Soup with Mint
Chilled Mangetout and Cucumber Soup with Mint
This is the soup to make in the height of summer when you have a glut and want nothing to do with a hot stove. Raw mangetout are blended with cucumber, fresh mint, and crème fraîche into something that tastes astonishingly green and alive. Serve it very cold with good bread alongside.
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Ingredients
- 400 mangetout, topped and tailed
- 1 cucumber, roughly chopped, skin on
- 150 g crème fraîcheuse coconut cream to make vegan and dairy-free
- 300 ml cold water
- 20 g fresh mint leaves, picked
- 3 spring onions, roughly chopped
- 1 cloves garlic clove, peeled
- 1 lemon, zested and juiced
- 1 tsp fine sea salt
- 1 pinch white pepper
- 2 tbsp extra virgin olive oil (optional)
- 6 ice cubes
Contains: milk, cereals gluten.
Method
- Place the mangetout, cucumber, spring onions, garlic, and mint into a high-powered blender. Add the cold water and ice cubes.
- Blend on full power for 2 minutes until completely smooth. The ice helps to keep the soup cold and preserves the vivid green colour of the mangetout.About 2 min
- Add the crème fraîche, lemon zest, and lemon juice. Season with the salt and white pepper. Blend again for a further 30 seconds.About 1 min
- Taste and adjust seasoning — it may need more lemon juice or salt. The soup should taste bright and intensely green.
- Pass through a fine-mesh sieve if you want a silky, restaurant-style finish, or serve as-is for a more rustic texture with extra body. Refrigerate for at least 15 minutes if not serving immediately.About 5 min
- Ladle into cold bowls and finish with a drizzle of extra virgin olive oil if using. Serve immediately.
Tips
- The ice cubes are not optional — they do two jobs at once: keeping the soup cold and acting as a heat sink that stops the blending motor from warming the mixture and turning your beautiful green a murky khaki.
- This soup relies entirely on the quality and freshness of the mangetout. Pick them the same day you plan to make it if at all possible.
- If your blender is not particularly powerful, strain the soup after blending for a smooth result.
Ring the changes
- Swap the crème fraîche for full-fat coconut cream to make this vegan — it gives a slightly sweeter, richer result that works beautifully.
- Add 1 small ripe avocado before blending for a creamier, more filling soup.
Keeping it
Store in a sealed container in the fridge for up to 24 hours. Stir well before serving as it may separate slightly. Do not freeze — the texture will be unpleasant once thawed.
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