If there was a dish that epitomized the taste of the advent of summer, this one beats off most of the competition. I’d even go so far as to say that this cold pea and asparagus soup might be the outright title-holder. Emerald-colored tender peas, and coquettish, purple-tipped asparagus are the best of pals, combining sweet, verdant, crisp flavors that scream flirtatious-summer-dress wearing weather.  You can make this refreshing appetizer or light lunchtime main with just peas, but I always like to pair these two buddies together.

Keeping  it Cool
If you’re entertaining, and want to be sure the soup stays cold without diluting the flavors with watery ice cubes, try this trick that adds flavor and coolness (temperature-wise, that is, not street cred…). Stir some roughly chopped fresh mint into a cup or two of the soup then pour into an ice cube tray (flexible silicone ones are the best, I find) and freeze. Just before serving, pry out the frozen soup cubes, throw 2 or 3 into each bowl, and ladle the soup over the top.

Beverage “Bites”
Did I hear you say you’re throwing a summer drinks party and are looking for liquid ideas that will satisfy the growling tummies of your guests? I thought so. This no- fuss soup is perfect for decanting into cute china coffee cups or shot glasses and passing round as an elegant canape. Make it the day before and keep in the fridge until ready to dazzle your playmates. If you’re uber-organized and have space in your freezer (I never do!), you can be a rock star host/hostess and chill the glasses before you fill with soup.

Catch the recipe after the jump.

Chilled Pea and Asparagus Soup

Serves 4- 6 as an appetizer

2 Tbs. olive oil
1 small onion, chopped
2 medium cloves garlic, peeled and minced
3/4 lb. asparagus, trimmed, stalks chopped and heads (tips) kept separately
3/4 lb. podded fresh garden peas, set aside 2 Tbs. for the garnish
2 cups vegetable stock
1/2 tsp. granulated sugar
Juice of 1/2 lemon
1 x 200g tub Greek yogurt

Extra Greek yogurt, to garnish

Heat the olive oil in a large pot over medium high heat. Add the chopped onion and cook, stirring, until tender and translucent, about 5-7 minutes. Add the garlic and continue to cook, stirring for about 30 seconds. Throw in the chopped asparagus stalks and saute for about 2 to 3 minutes before adding the peas, remembering to reserve 2 Tbs for the garnish. Add the broth to the pot, and bring to the boil. Reduce the heat to medium, stir in the sugar and season with 1/2 tsp. of Kosher salt. Simmer for 5 to 7 minutes, until the vegetables are completely tender. Remove from the heat and leave to cool for a couple of  minutes.

Spoon a ladleful of broth and all of the vegetables (a slotted spoon is ideal for this) into a blender or food processor, and blend until completely smooth. Pour  the mixture into a large bowl and stir in the remaining broth, and then the lemon juice and finally whisk in the Greek yogurt, until completely combined. Season to taste with salt.  Leave in the bowl, or transfer into a large jug, cover with cling wrap, then chill in the fridge for at least 6 hours, until very cold.

Meanwhile, bring a small pot of salted water to the boil, and blanch the remaining asparagus heads and reserved peas for 2 minutes until tender. Drain and rinse under cold running water. Keep in the fridge, covered in a bowl or plastic container, until ready to serve.

Serve the cold soup in bowls, garnish with swirls of Greek yogurt, and the blanched asparagus heads and peas.

Top Swirling Tip: Very gently spoon a dollop (about 1/2 Tbs.) of Greek yogurt into the center of the bowl of soup. Use a toothpick to “pull” strands out from the dollop and “draw” swirls.