Chilled Pea Soup Shooters |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 24 |
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Ingredients:
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 |
curry crab: |
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 |
Directions:
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. Yield: 2 dozen.
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