Chilled Thai Pesto & Potato Soup

Each summer, we can all feel the repercussions of global warming. The glaciers are melting at a dangerous speed, rising sea levels, and the impact of extreme weather is increasing droughts, wildfires 🔥, and floods around the world.
 
When I was a young adult, the temperatures of my summers were more bearable 😎 than they are now. Of course, we had the odd time when it went above 30°C/86°F, but not as often as we’ve been encountering over the last 8 years.
 
Unless there’s AC in your home, most of us don’t feel like eating anything hot when the temperature rises above our comfort zone. Besides sandwiches 🥪, salads, or going out for dinner in a climatized room, there’s a type of food David and I enjoy a lot… soups! Obviously, I mean chilled soups!
 
I’ve posted almost a dozen of these soups over the years, and here’s another one to add to the list… my Chilled Thai Pesto & Potato Soup! Extremely flavorful, this one-pot recipe 🥘 is so easy to make. It has a gorgeous combination of fresh ingredients, making this soup both very tasty and also healthy!
 
I like to start very early in the morning when the temperature is comfortable and make my soup. It takes me 10 minutes to prepare 🔪 my ingredients and about half an hour to cook. Then I transfer it to a large bowl, let it cool to room temperature before chilling it for a good 6 hours.
 
First, the shallots, garlic 🧄, and ginger are sautéed in oil. Afterward, I add my potato cubes and pour in some low-sodium vegetable broth. If I don’t have this broth, I use chicken; they’re both interchangeable. The same goes for the shallots; if there aren’t any around, I opt for red onions.
 
When it comes to potatoes 🥔, I use Yukon Gold. Their starch level is medium, which prevents the mixture from getting a cloudy and gluey texture. I also like their buttery flavor, and when the mixture is blended into a smooth consistency, their tiny microscopic particles mimic heavy cream, giving that silky result.
 
In the making of this Chilled Thai Pesto & Potato Soup, there’s a special ingredient that goes in… my Thai Pesto. It has a beautiful mix of components, making this condiment extremely delectable. Here’s the link to get it… Pesto 8 Ways – Part Two
 
Just before blending the soup until very smooth, dried basil leaves and lime juice join the party. Adding these two at the end preserves the aroma on top of preventing the acid from turning bitter. If you decide to add fresh basil instead of dried, use ½ tablespoon 🥄.
 
Using an immersion blender, the mixture is then processed until very smooth. If you don’t own this kitchen tool, simply use a blender and work in batches, placing a dishtowel on the lid to prevent from burning 🤕 yourself.
 
The soup is brought to room temperature, then covered before being transferred to the fridge for at least 6 hours. I prefer overnight 🌛 for a couple of reasons. It helps the flavors to blend further, plus it reaches maximum chill! If there are leftovers, return the soup to the refrigerator.
 
Refreshing, rich, and velvety, this flavorful Chilled Thai Pesto & Potato Soup is a must on those hot summer days! It’s a healthy bowl loaded with deliciousness 💚. Served with crusty bread, this is a satisfying meal you can enjoy as an appetizer or as a light meal…
Bon Appétit! 🍽
 
Check out these other amazing light recipes… 😀
– Vietnamese Summer Rolls
– Chilled Avocado Soup
– California Panini Sandwich
– Salade Niçoise
– Classic Vichyssoise
– Baja Shrimp Tacos
– Six Layer Chip Dip
– Spanish Gazpacho
– Salad with Warm Goat Cheese en Croûte
and for even more appetizer recipes 🍣, click on this link… Recipe Category • Appetizers
 

 
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Chilled Thai Pesto & Potato Soup

Refreshing, this flavorful Chilled Thai Pesto & Potato soup is very satisfying and is the perfect summer recipe to make…

5 from 9 votes

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Servings 4

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Passive Time 1 day d

Ingredients

  

1x2x3x

• 1 ½ tbsp. olive oil tips & tricks
• ¾ cup shallots, diced
• ground Himalayan pink salt, to taste
• 2 large cloves garlic, pressed
• ½ tbsp. ginger, minced
• 4 cups Yukon Gold potatoes, peeled and cubed
• freshly ground mixed peppercorns, to taste
• 4 cups low-sodium vegetable broth (substitute chicken broth) Footnote
• 1 can (398 ml/13.5 oz.) coconut milk
• 2 cups frozen green peas
• 4 tbsp. Thai pesto see Recipe
• ½ tsp. dried basil leaves (substitute ½ tbsp. fresh chopped basil)
• ½ tbsp. freshly squeezed lime juice tips & tricks
• heavy cream, as needed for drizzling
• 1 tbsp. fresh chopped cilantro, for garnish tips & tricks

Directions

 

• In a large pot over medium heat, add oil. When it starts sizzling, add shallots and season with salt. Sauté for 2 minutes before adding garlic and ginger; sauté for 30 seconds.
• Add potato cubes and season with freshly ground mixed peppercorns; pour in broth.
• Increase the heat to high and bring the mixture to a boil. When it reaches that point, reduce to medium-low and let it simmer for 12 minutes, or until the potatoes are very tender.
• Increase the heat back to medium and stir in coconut milk and frozen peas. Bring it back to a simmer and cook for 3 minutes.
• Add Thai pesto, and stir until well-incorporated.
• Using an immersion blended, process until smooth. Season with basil and lime juice; adjust seasonings if needed.
• Transfer the soup to a large bowl and allow to cool before covering it. Chill for at least 6 hours but preferably overnight.
• Spoon the soup into serving bowls, drizzle on heavy cream, and garnish with fresh chopped cilantro.

Notes

Footnote:When reheat the soup, it might get thicker therefore simply stir in a little more vegetable broth before serving.

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