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Chilled Summer Pea Soup

When you think of pea soup, you invariably picture being curled up on the couch with a piping hot bowl, grilled cheese sandwich in hand  (for dunking, of course). But why should something as delicious as pea soup be confined to just one season? This is exactly why gazpacho (cold soup) was created. While it’s typically a tomato-based soup, feel free to nix this rule and utilize any veggies that you’ve got on hand. For our version of this soup, we scooped up some fresh farmers market peas.

healthy summer pea soup

Chilled Summer Pea Soup


1 large shallot, minced (about 3 Tbsp)
1 1/2 Tbsp unsalted butter
2 C low-sodium vegetable broth
2 sprigs of mint
1 lb. of fresh, shelled peas (alternately, you can use frozen peas for convenience)
1/4 C Plain 2% Chobani Greek Yogurt
salt and freshly ground pepper to taste
strips of fresh mint for garnish


1. In a medium saucepan, melt butter on medium heat. Add shallots and cook until softened and slightly browned.
2. Add the broth and mint sprigs to the shallots, increase the heat, and bring to a boil. Add the frozen peas and salt and pepper to taste. Return to a boil, reduce heat and simmer until the peas are just tender, 3-5 minutes.
3. Discard the mint and purée the soup in a blender until completely smooth. Blend in the cream. Taste and modify seasoning.
4. Chill to serve cold. Serve garnished with a dollop of Plain Chobani and a few strips of fresh mint. We got a little crazy and tossed some fresh beet slices on top, too.

In the mood for some more delicious recipes like this one? Hop over to Chobani Kitchen and have a look! 

Mango Lentil Soup

Chicken Tortilla Soup

White Gazpacho

Plantain Soup