Chilled Spring Pea & Mint with Burrata Recipe

Emily MorganPosted on February 8, 2026

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I published this recipe a few years ago after a particularly frantic dinner party. I had promised a show-stopping starter, but the summer heat had other plans. My kitchen felt like an oven, and the last thing I wanted was to turn on the stove.

That’s when I remembered the bag of sweet peas in my freezer and the overgrown mint on my windowsill. I threw them together with a few other cool, creamy things, and what came out of the blender was a revelation. This Chilled Spring Pea & Mint with Burrata became my secret weapon. It’s the kind of dish that looks like you spent all day on it, but really, it comes together in minutes.

My secret for this recipe? I use frozen peas. I know, I know. But hear me out. They are frozen at peak freshness, they’re always sweet, and they make this soup possible any day of the year. No shucking required. It’s the ultimate cheat for a luxurious, no-cook appetizer.

Recipe Overview

Cuisine: Modern Vegetarian
Category: Appetizer, Cold Soup
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes (plus chilling)
Servings: 4

Why This Recipe is So Special

This dish is special because it’s all about contrast. You have the vibrant, sweet, and icy-cold pea soup. Then, you break into that room-temperature, impossibly creamy burrata ball right in the center.

The hot soup and cold cheese thing is amazing, but I think the cold-on-cold magic is even better. The textures and temperatures play off each other perfectly. It’s a total sensory experience in a bowl.

It’s also incredibly flexible. Serve it in elegant little cups for a fancy start, or in big bowls with crusty bread for a light vegetarian dinner. It always gets those “wow” looks.

The Full Ingredient List

This is my favorite part—seeing how a few simple things can become something so beautiful. You probably have half of this in your kitchen right now.

16 oz (about 4 cups) frozen peas, no need to thaw
1 large ball of burrata cheese (about 8 oz)
1 cup plain, full-fat Greek yogurt
1/2 cup fresh mint leaves, packed (plus more for garnish)
1 small clove garlic
Juice of 1 large lemon (about 3 tablespoons)
1/3 cup extra virgin olive oil, plus more for drizzling
1/2 teaspoon fine sea salt, plus more to taste
Freshly cracked black pepper
Flaky sea salt (like Maldon), for finishing

My Step-by-Step Method

I love this technique because it’s basically “dump and blend.” Let’s walk through it together.

Get your blender out. To it, add the frozen peas, Greek yogurt, mint leaves, garlic clove, lemon juice, and the 1/2 teaspoon of fine sea salt.
Blend on high speed. While it’s running, slowly pour in the 1/3 cup of olive oil through the top opening. You’re looking for a completely smooth, vibrant green puree.
Taste it! This is the most important step. Does it need more salt? A bit more lemon for brightness? Adjust it until it sings. Remember, it will taste less salty once it’s chilled.
Pour the soup into a container and pop it in the fridge. Let it get really cold, for at least 2 hours. You can even do this a full day ahead.
When you’re ready to serve, take your burrata out of the fridge about 20 minutes early. Letting it come closer to room temperature makes it extra luscious.
Divide the chilled soup among four bowls. Gently place a quarter of the burrata ball in the center of each bowl.
Finish with a generous drizzle of olive oil, a crack of black pepper, a pinch of flaky salt, and a few small mint leaves. Serve immediately and watch the magic happen.

My Top Tips for Success

Blend it hot (well, cold-hot). Using frozen peas straight from the bag helps chill the soup instantly. It means you only need a short fridge time to get it perfectly cold.
Fat is flavor. Don’t skimp on the good olive oil for drizzling at the end. That peppery, fruity punch is a key part of the flavor.
Let your burrata breathe. Taking it out of the fridge early is a game-changer. The cool, creamy soup with the slightly soft, rich cheese is the dream combo.
Garnish with texture. The flaky salt isn’t just pretty. It gives you little crunchy bursts that make every bite interesting.

Common Mistakes to Avoid

I’ve made these so you don’t have to! Here’s how to steer clear of common pitfalls.

Using a weak blender. You need a high-powered blender to get that silky-smooth texture without any grittiness. If your blender struggles, you can strain the soup after blending, but a good blender should handle it.

Serving everything ice-cold. If the burrata is straight from the fridge, it can be too firm and mute its flavor. That 20-minute warm-up on the counter makes all the difference in the world.

Underseasoning. Cold foods need more seasoning than hot ones. Be bold with your salt and lemon during the tasting step. The flavors should be bright and clear before chilling.

NUTRITION INFORMATION

Calories: 380
Fat: 28g
Saturated Fat: 9g
Carbohydrates: 18g
Fiber: 5g
Sugar: 8g
Protein: 16g

*Please note: Nutrition is an estimate and will vary based on specific ingredients used.

FREQUENTLY ASKED QUESTIONS

Can I use fresh peas instead of frozen?

Absolutely! If you have access to beautifully fresh, sweet peas, blanch them in boiling water for 60-90 seconds, then shock them in ice water. This keeps their bright color and sweet flavor. Then, proceed with the recipe. Frozen is just my easy, always-available go-to.

What can I use if I can’t find burrata?

Fresh mozzarella is the closest substitute. It won’t have that same creamy center, but it will still be delicious. For a dairy-free version, a scoop of creamy vegan ricotta or a simple avocado half would be lovely.

How long does this soup keep in the fridge?

It’s best the day it’s made, but it will keep in a sealed container for up to 2 days. The color may darken slightly, but the flavor will still be great. Give it a good stir before serving.