TOTAL TIME: Prep: 20 min. + chilling
MAKES: 24 servings


  • 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
  • 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

Nutritional Facts

1 serving: 40 calories, 1g fat (0 saturated fat), 20mg cholesterol, 216mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1/2 starch.


  1. 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.
  2. Meanwhile, in a small bowl, whisk the mint, lime juice, oil, curry paste and salt. Add crabmeat; toss gently to coat. Chill until serving.
  3. To serve, pour soup into shot glasses; garnish with crab mixture. Yield: 2 dozen.
Originally published as Chilled Pea Soup Shooters in Fresh Home Spring 2010

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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