Southwestern Pea Soup

• 2 10-ounce packages frozen peas, defrosted in a sieve under warm running water (reserve 1/2 cup for garnish)
• 2 cups plain yogurt
• 1/2 cup olive oil
• 1/2 cup fresh lime juice
• 4 medium cloves garlic, smashed and peeled
• 1 tablespoon chili powder
• 2 cups ice water
• 2 tablespoons kosher salt
• 1/2 cup of the reserved peas
• 1/2 cup finely chopped tomato
• 1/2 cup finely chopped red bell pepper
• 2 teaspoons minced jalapeno pepper
• Scant 3 tablespoons loosely packed cilantro or Italian parsley leaves

1. Place the peas in a food processor and process until smooth, stopping from time to time to scrape sides of bowl.
2. Add the yogurt, olive oil, lime juice, garlic and chili powder.
3. Process until smooth.
4. Scrape mixture into a large metal bowl.
5. Stir in water and salt.
6. Refrigerate until cold.
7. Pour into bowls and pass garnish ingredients separately.

frozen peas, plain yogurt, olive oil, lime juice, cloves garlic, chili powder, water, kosher salt, peas, tomato, red bell pepper, jalapeno pepper, cilantro

Taken from cooking.nytimes.com/recipes/3525 (may not work)