Green Cowpea Cold Soup Recipe
During the scorching heat of summer, the most sought-after dishes at the table are those that offer a sense of freshness—light yet nourishing recipes. Today, I’d like to introduce you to a dish that perfectly meets this need: a cold soup with fresh black-eyed peas. At first glance, it might seem like an unusual recipe, but it’s actually a dish that nods to the roots of Anatolian cuisine and the simple yet characterful world of Mediterranean flavors. On one hand, there’s the cooling effect of yogurt; on the other, the fibrous texture of fresh black-eyed peas and the satisfying nature of buckwheat. The result is a unique cold soup that is sure to become a summer favorite.
Cold soups are among the most popular meals during the summer months in many cultures. The traditional Turkish cold yogurt soup, cold yogurt soup, is widely consumed in Eastern and Southeastern Anatolia during the warmer months. Made with yogurt, grains, and legumes, it’s both refreshing and nutritious. On the other hand, Spain’s famous cold soup, gazpacho, is a vegetable-forward, aromatic summer dish starring tomatoes and olive oil. This cold soup with fresh black-eyed peas builds a bridge between these two worlds—bringing together the yogurt tradition of Anatolia with the olive oil and vegetable richness of the Mediterranean.
Fresh black-eyed peas, used in this recipe, are a seasonal ingredient that briefly appears in markets during the summer. While most people are familiar with their dried form in dishes like black-eyed pea salad, the fresh version has a softer texture and a mild flavor that makes a big difference in recipes like this. Plus, black-eyed peas are rich in iron, fiber, and vitamin C, making them highly nutritious.
Buckwheat, also known as greçka, is a gluten-free grain alternative that stands out in this recipe. Thanks to its high fiber content, buckwheat helps keep you full longer and supports stable blood sugar levels. When combined with yogurt, it becomes a gut-friendly, soothing meal.
This recipe is ideal for those who avoid gluten, prefer lighter meals, or lose their appetite for hot food in the summer. Since it can be prepared in advance and stored in the fridge, it’s also a practical solution. It works perfectly as a main course for summer evenings, a light lunch, or a refreshing starter for larger gatherings.
If you’re looking for recipes like “how to make cold soup,” “yogurt and black-eyed pea soup,” “summer soup with buckwheat,” or “refreshing summer dishes,” this one hits the mark. Made with familiar ingredients, this extraordinary dish will bring both health and variety to your table.
If you’re after a flavor that is both modern and traditional this summer, you should definitely try this cold soup with fresh black-eyed peas. Each spoonful offers a refreshing, balanced, and flavorful experience.
Enjoy the recipe…
Ingredients
- 500 g fresh black-eyed peas,
- 1/2 cup buckwheat,
- 1 carrot,
- 4 heaping tablespoons yogurt,
- A pinch of fresh mint,
- A pinch of dill,
- Salt,
- Olive oil,
- 1.5 liters of water,
- Sumac.
Preparation
- Trim the ends of the black-eyed peas and chop them into small pieces,
- Peel and dice the carrot into small cubes,
- Bring the water to a boil in a pot, then add the black-eyed peas and carrot; cook until tender,
- In a separate pot, boil the buckwheat until it releases its dark water, then drain,
- Add the buckwheat to the peas and continue boiling until softened, then remove from heat,
- Once the soup has cooled slightly, add the yogurt and whisk,
- Add salt, dill, and mint, and mix well,
- For serving, drizzle olive oil and sprinkle sumac over each bowl.
Enjoy your meal…