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Green Pea, Avocado Gazpacho

Try this delicate creamy textured soup with a hint of sweetness from the peas, creaminess and richness from the avocado, coolness from the cucumber and mint, and acidity from the lime juice. 
The soup is served cold, and is so refreshing on a hot summers day.
Print Recipe
Prep Time 15 minutes
Servings 2 people

Equipment

  • 1 Blender

Ingredients
  

Recipe Ingredients

  • 1 ripe medium size avocado
  • 2 cups frozen green peas, thawed
  • 1 medium size cucumber, diced (leave the skin on if you want extra fibre)
  • 2 cloves garlic minced
  • 1 heaped tablespoon chopped mint leaves
  • 1 small onion diced
  • 1/4 cup baby spinach leaves or fresh coriander (cilantro)
  • 2 fresh lime juice
  • salt to taste
  • a pinch of cane pepper (optional
  • 2 cups distilled water or vegetable broth

Instructions
 

Method

  • In a blender, combine the avocado, green peas, cucumber, garlic, onion, vegetable broth, corriander leaves, and lime juice.
    Blend the mixture until smooth and creamy. If the consistency is too thick, you can add more vegetable broth or water to reach your desired thickness.
    Taste the gazpacho and season with salt to your liking. Blend again briefly to incorporate the seasoning.
    Once the gazpacho is smooth and seasoned to your preference, transfer it to a large bowl. 
    Cover the bowl with plastic wrap and refrigerate for at least 1 hour to chill the gazpacho and allow the flavors to meld together.
    When ready to serve, give the gazpacho a stir. If it has thickened too much in the refrigerator, you can thin it out with a little more vegetable broth or water.
    Ladle the chilled gazpacho into bowls and garnish with a swirl of coconut cream and a scattering of toasted pine nuts
    Serve immediately and enjoy your refreshing Green Pea Avocado Gazpacho!