Chilled Pea Soup
2 cups of vegetable stock or water
3 cups of frozen peas
3 scallions, coarsely chopped
1 1/4 cups plain yogurt salt & pepper
2 tablespoons chopped fresh mint
grated lemon rind
extra virgin olive oil
Bring the stock to a boil in a large saucepan over medium heat. Reduce the heat, add the peas and scallions, and simmer for 5 minutes.
Let cool slightly, then blend until smooth using either a handheld immersion blender, food processor, or high speed blender. Pour into a large bowl, season with salt and pepper, and stir in the yogurt. Cover the bowl with plastic wrap and chill in the refrigerator for several hours, or until well chilled.
To serve, remove from the fridge, mix well, and ladle into the soup bowls.
Garnish with the chopped mint, grated lemon rind, bacon pieces, and a drizzle of olive oil.