Peel onion and garlic, dice coarsely. Heat the oil in a pot. Sauté both in it. Add 1 l water and frozen peas, bring to the boil. Stir in broth and simmer for about 5 minutes.
Wash mint, shake dry, pluck off leaves. Add half to the soup and puree everything finely with a hand blender. Stir in half the sour cream. Season to taste with salt, pepper, lime juice and Tabasco. Serve with the rest sour cream and mint.