Active Time

　　35 minutes

　　Total Time

　　60 minutes, plus chilling

　　Creamy, cold, and refreshing, this pretty green soup is the perfect way to start a warm weather dinner party.

　　

Ingredients

6 servings

　　3 tablespoons unsalted butter

　　1 medium onion, chopped

　　1½ teaspoons kosher salt, plus more to taste

　　2 (16-ounce) bags frozen sweet peas (6 cups)

　　1 cup plain Greek yogurt

　　Freshly ground black pepper

　　½ cup Herbed Olive Oil

　　

Step 1

Melt butter in a large heavy pot over medium heat. Add onion and cook, stirring often, until softened but not browned, 6–8 minutes. Add 1½ teaspoons salt and 2 cups water, stir to combine, and bring to a boil. Add peas and cook, stirring occasionally, until just tender, about 2 minutes.

　　

Step 2

Remove pot from heat and stir in yogurt. Purée soup in a blender or in the pot using an immersion blender, thinning with water if soup is too thick, until smooth. Season with salt and pepper and let cool to room temperature. Transfer to a resealable container, cover, and chill at least 2 hours or up to overnight.

　　

Step 3

Divide soup among bowls and top each with a swirl of Herbed Olive Oil.

　　

Do Ahead

Step 4

The soup can be made and chilled for up to 2 days.