Soak the black-eyed peas: Soak the dried black-eyed peas in water overnight. Drain and rinse them.
Sauté the onion: Heat 3 tablespoons extra virgin olive oil in a pot. Sauté the finely chopped onion for 5-6 minutes until softened. Add the crushed garlic and cook for 1 minute.
Add tomatoes: Add the grated tomato and cook for 4-5 minutes. Add the red pepper flakes.
Cook: Add the drained black-eyed peas. Add 6 cups of water or vegetable broth. Once it starts boiling, reduce the heat to low and cook for 35-40 minutes until the black-eyed peas are tender.
Blend: Partially blend with an immersion blender, not completely smooth; leaving some texture enriches the soup. Add salt and 1 tablespoon lemon juice.
Serve: Ladle into bowls. Drizzle with the remaining 5 extra virgin olive oil. Serve hot.
Soaking the black-eyed peas overnight shortens the cooking time and makes them easier to digest. If you leave the soup slightly textured rather than completely smooth, it will have a more interesting consistency.
