Description
A vibrant and refreshing cold soup made with fresh peas and avocados for a unique twist on traditional gazpacho.
Ingredients
Scale
- 2 cups fresh peas, shelled
- 2 medium-large ripe avocados
- 2 tablespoons extra virgin olive oil
- 1 Serrano pepper
- 1 medium shallot
- 1 medium English cucumber
- 1 cup fresh cilantro
- 3 tablespoons freshly squeezed lime juice
- 1 1/2 – 2 cups water
- 1/2 cup full-fat coconut milk
- Kosher salt or sea salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Blanch the peas: Bring a pot of water to a boil. Add fresh peas for 90 seconds, then transfer to an ice bath.
- Blend together: In a high-speed blender, combine peas, avocado, olive oil, Serrano pepper, shallot, cucumber, cilantro, lime juice, 1 1/2 cups water, and coconut milk. Blend until smooth.
- Adjust consistency: Add more water if needed to reach desired thickness.
- Season: Taste and adjust with salt, black pepper, and lime juice as needed.
- Serve: Chill in the fridge for at least 30 minutes before serving for enhanced flavors.
Notes
This gazpacho can be made a day in advance and stored in an airtight container. It is best served fresh, but lasts for up to 2 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Soup
- Method: Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
Keywords: gazpacho, avocado, soup, summer recipes, vegetarian, cold soup
