Serve cold soup on a plate with a bed of crushed
ice. Photo courtesy Meli Melo restaurant.

Chef Bernard Ros of Meli Melo Restaurant in New York City shares his recipe for Chilled Pea Soup With Goat Cheese Crumbles. But you can serve any of your favorite summer soups, from cream of tomato to vichyssoise, on a garnished bed of crushed ice.

COLD PEA SOUP RECIPE

Ingredients

• 5 cups fresh green peas (you can substitute diced zucchini or summer squash, or use two 10-ounce packages of frozen peas)
• 4 cups chicken stock or broth
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh-ground black pepper
• 4 cooked, diced potatoes
• Salt and pepper to taste
• 4 ounces crumbled fresh goat cheese
• Garlic croutons (optional)
• Pea shoots, snipped chives, microgreens or
  chiffonade of fresh mint for garnish
• Crushed ice

2. Purée in food processor or blender. Add diced potatoes a scoop at a time and purée soup to desired consistency.

3. Refrigerate for three hours or overnight. Check prior to serving and adjust salt as needed.

4. Serve cold. To plate, place small bowls into large bowls or on dinner plates or chargers. Surround with crushed ice. Pour soup and add goat cheese and croutons. Garnish with herbs or pea shoots; sprinkle more garnish onto ice. Serve immediately.

Serves 8.