Chilled Pea Soup Shooters

• 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

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.

frozen peas, chicken broth, fresh mint, lime juice, ground cumin, salt, plain yogurt, fresh mint, lime juice, canola oil, red curry, salt, lump crabmeat

Taken from www.tasteofhome.com/recipes/chilled-pea-soup-shooters/ (may not work)