Chilled Pea Soup Shooters Recipe

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Chilled Pea Soup Shooters Recipe

Prep: 20 min. + chilling

Yield: 24 Servings

20 20

Ingredients

1 package (16 ounces) frozen peas, thawed
1 cup chicken broth
1/4 cup minced fresh mint
1 tablespoon lime juice
1 teaspoon ground cumin
1/4 teaspoon salt
1-1/2 cups plain yogurt
CURRY CRAB:
2 tablespoons minced fresh mint
4 teaspoons lime juice
4 teaspoons canola oil
2 teaspoons red curry paste
1/8 teaspoon salt
1 cup lump crabmeat, drained

Directions

Place the peas, broth, mint, lime juice, cumin and salt in a blender. Cover and process until smooth. Add yogurt; process until blended. Refrigerate for at least 1 hour.
Meanwhile, in a small bowl, whisk the mint, lime juice, oil, curry paste and salt. Add crabmeat; toss gently to coat. Chill until serving.
To serve, pour soup into shot glasses; garnish with crab mixture. Yield: 2 dozen.

Nutritional Facts 1 serving equals 40 calories, 1 g fat (trace saturated fat), 20 mg cholesterol, 216 mg sodium, 4 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchange: 1/2 starch.

Originally published as Chilled Pea Soup Shooters in Fresh Home Spring 2010