Chilled Lettuce, Cucumber and Pea Soup |

Chilled Lettuce, Cucumber and Pea Soup

Chilled soups have kind of fallen off my radar in recent years. I used to be completely obsessed with Ina Garten’s gazpacho recipe. I would make it all Summer long, using the perfectly ripe tomatoes and cucumbers that I grew in my own garden. But then, for whatever reason, I just stopped making it.

But about two weeks ago I had a delicious white gazpacho at Brine. Then the following week I had an incredible chilled melon soup at Saint Dinette. And just like that, chilled soups were back in my life!

Also, the heat we’ve been experiencing lately might have been a contributing factor as well.

I decided to make a recipe highlighting some of the beautiful Boston lettuce we have growing in the hydroponic greenhouse right now. Boston lettuce (also called Bibb or Butter lettuce) is a great addition to chilled soups because the leaves are very tender and they have a relatively high water content.

Isn’t the greenhouse so pretty and serene? I kind of want to just live inside of it.

Boston Lettuce in Hydroponic Greenhouse | Boston Lettuce in Hydroponic Greenhouse | Boston Lettuce in Hydroponic Greenhouse |

I also added in a bunch of other green things, including cucumbers, peas and fresh herbs. And some buttermilk for creaminess and a little bit of that unmistakable “tang” (but if that’s not your thing, you could certainly use regular cream).

This Chilled Lettuce, Cucumber and Pea Soup is definitely best when it’s eaten cold, so make sure all of your ingredients are cold to start with. Or better yet, make it a little bit in advance of when you plan to eat it so you have some time to refrigerate it before serving.

I’m sharing this Chilled Lettuce, Cucumber and Pea Soup as part of our monthly 30 Minute Thursday series. Below you’ll find links to other recipes that can all be prepared in 30 minutes or less. Pretty awesome, right?!?! And just so you know, this soup can be done in about 10 minutes flat. All you need to do is roughly chop up a few ingredients and then drop everything into your blender. And voilà! Dinner is served!



Chilled Lettuce, Cucumber and Pea Soup

Serves 2-4

Chilled Lettuce, Cucumber and Pea Soup


  • 1 head Boston lettuce, leaves separated
  • 1 large cucumber, peeled and chopped
  • 1 cup peas (you can use fresh or frozen)
  • 1 cup buttermilk
  • 2 scallions, white and light green parts roughly chopped
  • 1 tablespoon fresh mint leaves
  • 1 tablespoons fresh dill
  • Juice from 1 lime
  • 1 tsp. diced jalapeño pepper
  • 1 tsp. salt
  • 1 tsp. black pepper


  1. Add all of the ingredients to your blender and blend on high until smooth.
  2. To serve, ladle the soup into bowls. Garnish with extra herbs, black pepper and a drizzle of buttermilk, if desired. Enjoy immediately.


1. Boston lettuce is sometimes labeled as Bibb or Butter lettuce.


Greek Chicken Kabobs with Tzatziki Sauce from Bake.Eat.Repeat

One Pot Thai Peanut Veggie Pasta from Flavor the Moments

Greek Quinoa Grilled Zucchini Boats from Kristine’s Kitchen

One Pan Chicken Enchilada Bake from Pumpkin ‘N Spice

Healthier Skillet Lasagna from The Recipe Rebel

32 comments on “Chilled Lettuce, Cucumber and Pea Soup”

  1. Liz, that is the prettiest Boston lettuce (and greenhouse!) I have ever seen!!!! I LOVE this soup! Gorgeous!

  2. Can you believe that I’ve never had gazpacho before? What is wrong with me? Ina’s version sounds good, but I really like the flavors of this one. Definitely different and full of fresh flavors. Plus, I love the pretty green color. It’s been SO hot here lately, so I just want to dig into everything chilled!

    • Gazpacho is so great in the Summer. I couldn’t be easier to make and honestly, most vegetables will work. Kind of a great way to use excess from your garden or farmers market!

  3. Oh my goodness I’m so glad I just got a blender because I’m dying to make this. The herbs, the spice… and all that wonderful color! The perfect summer lunch (with some bread and wine of course)

  4. That lettuce is amazing. I too forget about chilled soups, but they are so great and usually full of fresh veggies. The color of this soup is amazing!

  5. Your garden is amazing, Liz! So fun! I love the fresh green color of this soup! I’ve been missing soup lately – I just can’t eat hot soup in the summer – so I need to try this chilled version.

    • I know. I am a big soup lover, but this is the only way I can have it in the Summer (unless it’s like corn and seafood chowder). It’s too hot otherwise!

  6. I don’t know if I’ve ever seen more beautiful lettuce! I love soups even in the summer, and yes, even hot soups (I’m crazy!) but I bet this would be so much more refreshing!

  7. Oh that lettuce! It looks so perfect I want to just eat it all! I’m strange in that I still eat hot soups in the summer, but I really need to try eating it chilled. This looks so refreshing and I would definitely love that buttermilk tang!

    • I really can’t do hot soups in the Summer, unless it’s like corn or clam chowder – which I feel are Summer staples despite the heat!

  8. Looks so giood!! Perfect for these hot summer days!!

  9. Lettuce never looked so pretty! It’s been years since I last had gazpacho. This sounds like the perfect opportunity to change that.

  10. Liz! I’ve never even considered putting lettuce in a chilled soup but love the idea. Butter lettuce is my absolute favorite kind of lettuce (it’s surprisingly hard to find in these parts though, no idea why) so this has my name written all over it. Love the 30 minute meal idea, too! Need more of those in my life these days LOL. xoxo

    • Yeah, I’m either eating cereal or something that takes 4 hours to prepare. Ugh. WHY!?!?!? Oh and I’ll ship you some lettuce. 🙂

  11. I have never actually had a chilled soup before. Pretty sure I’m missing out because this sounds like the perfect meal for these hot summer days! And lettuce in soup is such a great idea! Can’t wait to try this out!

  12. Such a gorgeous and refreshing bowl of soup! I want to live with you in that greenhouse, k? And we can live off of chilled soup!!

  13. I wouldn’t mind moving into the greenhouse either. What a feast for the eyes, Liz! And this soup.. the buttermilk is a divine addition, yes please! Vibrant, and so in season. I adore chilled soups, but Rob, not so much. I just got a pile of shelling peas from the farm and this would be a delicious way to enjoy them! Thank you Liz!

    • Oh Rob is always giving us trouble. Lol. Just kidding. You are welcome to come and live with me in the greenhouse at any time! 🙂

  14. Can you make this soup ahead of time and chill until serving?

    • It should be fine to make several hours in advance. Just make sure you stir it real well before serving to recombine anything that may have separated.

    • I made the soup for Easter, it was delicious and refreshing and a perfect alternate to a typical salad. I made it about a 2 hours before the party and it stayed perfect,. thanks for the great recipe!

      • That’s so great to hear, Meg! It’s definitely a nice refreshing Spring and Summer recipe!

  15. Can I freeze this soup please

    • I have never tried freezing this soup before, so I can’t say for certain. Generally recipes with milk/cream/buttermilk don’t freeze well.

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