Split Pea Gazpacho: Chilled Green Herb and Vegetable Soup
Split pea gazpacho takes the chilled, olive-oil-emulsified structure of Andalusian soup and builds it around tender green split peas instead of bread. You simmer 200 g of dried green split peas with a single bay leaf until they crush easily between your fingers, then blend them with raw cucumber, green bell pepper, spring onions, flat-leaf parsley, and mint. Fresh lemon juice and white grape juice cut through the earthy legumes, leaving a thick, velvety soup that tastes sharp, grassy, and cool from the fridge.
Two steps control the final texture. Leave salt out of the boiling water because early salting toughens the pea skins and leaves gritty flecks in the puree. Spread the drained peas on a plate for 15 minutes to cool before blending so their residual heat does not wilt the raw herbs or dull their bright green colour, then chill the soup for at least 1 hour 45 minutes so the flavours settle.
Split Pea Gazpacho: Chilled Green Herb and Vegetable Soup
Recipe cardIngredients
Instructions
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Boil the split peas
Place the rinsed green split peas, 750 ml of cold water, and the bay leaf into a medium saucepan over high heat. Bring the water to a rolling boil and skim off any white foam that rises to the surface so the cooking liquid stays clean and mild. Leave salt out of the pan at this stage because early salting toughens the outer skins and stops the peas from pureeing smoothly.
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Simmer until completely tender
Turn the heat down to low, cover the saucepan with a tight-fitting lid, and simmer gently for 30 to 35 minutes until the split peas crush easily between your fingers with no chalky centre. Remove the pan from the heat and discard the bay leaf. Drain the peas through a fine-mesh sieve set over a bowl, reserving 250 ml of the starchy cooking liquid to give the soup body.
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Cool the cooked peas
Spread the drained split peas in an even layer across a large plate or shallow tray and leave them at room temperature for 15 minutes while you chop the cucumber, pepper, spring onions, garlic, parsley, and mint. Cooling the peas prevents their residual heat from wilting the fresh herbs and turning the soup a dull olive shade.
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Load the blender pitcher
Transfer the cooled split peas and the reserved 250 ml of cooking liquid into a high-speed blender. Add the roughly chopped cucumber, green bell pepper, spring onions, smashed garlic clove, flat-leaf parsley leaves, and mint leaves on top so the blades catch the liquid first.
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Add oil, acids, and spices
Pour in the 60 ml of extra-virgin olive oil, 30 ml of freshly squeezed lemon juice, and 15 ml of white grape juice. Season with 1 teaspoon of fine sea salt, 1/2 teaspoon of freshly ground black pepper, and 1/4 teaspoon of ground cumin so the flavours disperse evenly as the blades spin.
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Blend until velvety smooth
Blend on high speed for 2 to 3 minutes until the split pea gazpacho is completely smooth, vibrant green, and emulsified into a thick, velvety puree. If the mixture looks too dense to pour easily, add cold water 15 ml at a time and blend briefly until it reaches a creamy, spoon-coating consistency.
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Season and chill thoroughly
Taste the soup and adjust the balance with extra lemon juice or fine sea salt if needed. Pour the gazpacho into an airtight container and refrigerate for at least 1 hour 45 minutes until thoroughly cold, giving the garlic, cumin, and herbs time to meld.
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Ladle and garnish cold
Chill four serving bowls in the refrigerator for 15 minutes before serving so the soup stays cold at the table. Ladle the chilled split pea gazpacho into the bowls and finish each portion with a drizzle of extra-virgin olive oil, the finely diced cherry tomatoes, and the toasted pumpkin seeds.
If your blended gazpacho turns out grainy or dull green, you either salted the boiling water early or blended the herbs with hot peas. Pass the puree through a fine-mesh sieve using the back of a ladle before chilling to remove tough skins and restore a silky finish.
What to serve with it
Pair this chilled soup with warm crusty sourdough bread or toasted pita wedges brushed with olive oil and za'atar for dipping. For added richness, top the bowls with crumbled feta cheese or thick Greek yoghurt, or serve alongside grilled lemon-herb chicken skewers and pan-seared halloumi slices.
Making it ahead
Prepare the gazpacho up to 3 days ahead and keep it in an airtight container in the refrigerator, as the herbs and garlic develop deeper flavour over time. Stir well before serving to recombine any natural separation, and chill your serving bowls for 15 minutes first.
Nutrition per serving
- Calories
- 345
- Protein
- 13.8 g
- Carbs
- 37.5 g
- Fat
- 16.2 g
- Fiber
- 14.1 g
- Sugar
- 6.4 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
Can I use tinned green peas or yellow split peas instead of dried green split peas?
Use dried yellow split peas with the same 30 to 35 minute simmer time, though the soup will turn golden rather than bright green. Avoid tinned garden peas, as their higher sugar content and softer starch change both the flavour and the velvety body.
Why does the recipe omit salt from the boiling water?
Adding salt early toughens the outer skins of dried split peas and stops them from breaking down completely. Season the puree in the blender instead so the skins soften fully and blend without leaving gritty flecks.
Can I freeze leftover split pea gazpacho?
Yes, transfer the chilled soup to a freezer-safe airtight container with 2 cm of headspace and freeze for up to 2 months. Thaw it overnight in the refrigerator, then re-blend briefly with a splash of cold water to restore the smooth olive oil emulsion.
About the author
Mary C. Rivero
Mary C. Rivero specializes in comforting home‑cooked meals, from hearty pastas and sheet‑pan dinners to quick weeknight snacks. Her recipes feature clear, step‑by‑step directions and practical tips, helping readers create flavorful dishes with confidence and ease.
