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Pea Soup Shooters

Appetizers really don’t get any easier than this. These shooters can be made ahead, they’re colorful, and they won’t weigh you down. Top with a small dollop of yogurt for a little more tang. —Jacyn Siebert, San Francisco, California
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    2 dozen


  • 1 package (16 ounces) frozen peas, thawed
  • 1 cup reduced-sodium 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
  • Fresh mint leaves


  • Place the first 6 ingredients in a blender; cover and process until smooth. Add yogurt; process until blended. Transfer to a pitcher; refrigerate 1 hour to allow flavors to blend.
  • To serve, pour soup into shot glasses; top with mint leaves.
Nutrition Facts
1 serving: 30 calories, 1g fat (0 saturated fat), 2mg cholesterol, 92mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 2g protein.

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Average Rating:
  • gvJay
    Mar 16, 2016

    I had such high hopes for this recipe. It's all down the drain now. Very little taste, unpleasant texture. Must say the color is great but couldn't get past the flaws. No way I'd serve it to guest.

  • mornstar
    Mar 17, 2015

    Easy,quick,great taste,big hit

  • jack003
    Dec 5, 2013

    These were delicious.