Creamy Avocado Pea Gazpacho

Scaled for 3 portions · 4 steps

2 cup(280g) fresh peas, shelled (I used English shelling peas)2medium-large ripe avocados2 tbspgood-quality extra virgin olive oil1Serrano pepper,1medium shallot, (peeled and chopped in half)1medium English cucumber, (very roughly chopped)1 cupfresh cilantro ((you can use the leaves and tender stems))3 tbspfreshly squeezed lime juice, (plus more to taste)0.5 cup(120 mL) full-fat coconut milk, plus more as needed (you can use lite coconut milk, or for a non-coconut milk, try unsweetened oat milk)—Optional Garnish Ideas: fresh cilantro and mint leaves ((recommended), fresh shelled peas, hemp seeds, cucumber ribbons.)—1 1/2 – 2 cups ((360 – 480 mL) water, plus more as needed)—A generous amount of kosher salt or sea salt and freshly cracked black pepper

0 of 12 gathered