Name: Creamy Avocado Gazpacho
Prep time: 7 min
Cook time: 17 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 cups green peas (shelled, fresh); 2 null avocado (medium-large ripe); 2 tbsp extra virgin olive oil (good-quality); 1 null serrano (stem removed and sliced in half (de-seed for a mild version)); 1 null shallot (medium, peeled and chopped in half); 1 null cucumber (medium English, very roughly chopped); 1 cup fresh cilantro (leaves and tender stems); 3 tbsp lime juice (freshly squeezed, plus more to taste); 1.5 cups water (plus more as needed); 0.5 cup coconut milk (full-fat (or lite coconut milk / unsweetened oat milk)); null null kosher salt (or sea salt, to taste); null null black pepper (freshly cracked, to taste); null to_garnish fresh cilantro (leaves); null to_garnish mint leaves ((recommended)); null to_garnish green peas (fresh shelled); null to_garnish hemp seeds; null to_garnish cucumber (ribbons)

Instructions

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1

Blanch the green peas (2 cups). Bring some water to a boil in a saucepan. Prepare a large bowl of ice water. Add the [green peas] to the boiling water. Once the water returns to a boil, set a timer for minutes (1.5). Immediately transfer the blanched [green peas] to the ice bath to stop cooking and cool down. Once cold, drain them. (Note: You can also steam the [green peas] in the microwave with [2-3 tbsp water]. If using frozen [green peas], defrost them but no need to blanch.)
2

Add the blanched and drained [green peas] to a blender. Add the avocado (2) flesh, extra virgin olive oil (2 tbsp), serrano (1), shallot (1), cucumber (1), fresh cilantro (1 cup), lime juice (3 tbsp), water (1.5 cups), and coconut milk (0.5 cup). Blend until completely smooth and creamy. If it’s too thick, add the remaining water (0.5 cup) to thin out.
3

Season to taste with [kosher salt] and [black pepper]. Add more [lime juice] for acidity or more [fresh cilantro] for pungency as needed.
4

Serve immediately at room temperature, or transfer to the fridge to serve chilled. This gazpacho is best on the day it’s made, but you can store leftovers in an airtight container for 1-2 days (the [avocado] will start to go bad afterwards).