Description
This Creamy Avocado Pea Gazpacho is a refreshing and nutritious cold soup perfect for warm days. Combining fresh peas, ripe avocados, cucumber, and a hint of Serrano pepper, it offers a smooth, vibrant taste with a creamy texture enhanced by coconut milk and lime juice. It’s quick to prepare and can be served immediately or chilled.
Ingredients
Green Vegetable Base
- 2 cups (280g) fresh peas, shelled (English shelling peas recommended)
- 1 medium English cucumber, very roughly chopped
- 1 medium shallot, peeled and chopped in half
- 1 Serrano pepper
- 1 cup fresh cilantro (leaves and tender stems)
Fats and Liquids
- 2 medium-large ripe avocados
- 2 tablespoons good-quality extra virgin olive oil
- 3 tablespoons freshly squeezed lime juice, plus more to taste
- 1 1/2 – 2 cups (360 – 480 mL) water, plus more as needed
- 1/2 cup (120 mL) full-fat coconut milk (lite coconut milk or unsweetened oat milk can be used as alternatives)
Seasoning & Garnish
- A generous amount of kosher salt or sea salt
- Freshly cracked black pepper
- Optional garnishes: fresh cilantro and mint leaves, fresh shelled peas, hemp seeds, cucumber ribbons
Instructions
- Blanch the peas: Bring water to a boil in a saucepan and prepare an ice bath. Add shelled peas to boiling water, wait for the water to return to boil, then cook for 90 seconds. Quickly transfer the peas to the ice bath to halt cooking and cool. Drain the peas once cold. (Alternatively, steam peas in the microwave with a bit of water, checking every 2 minutes until tender. If using frozen peas, thaw but no blanching needed.)
- Blend all ingredients: In a blender, combine the blanched peas, avocado flesh, olive oil, Serrano pepper, shallot, cucumber, cilantro, lime juice, 1 1/2 cups water, and coconut milk. Blend until smooth and creamy. If the mixture is too thick, add up to 1/2 cup additional water to reach desired consistency.
- Season the gazpacho: Taste and season with salt and freshly cracked black pepper. Adjust acidity with more lime juice and brightness with additional cilantro as preferred. Taste again and fine-tune seasoning.
- Serve: Enjoy immediately at room temperature or chill in the refrigerator before serving. Leftovers can be stored in an airtight container for 1-2 days; note the avocado may discolor or spoil after this period.
Notes
- Blanching peas brightens their color and enhances sweetness but can be substituted by microwaving or using thawed frozen peas.
- Using ripe avocados is crucial for the creamy texture.
- Adjust the amount of Serrano pepper to suit your spice tolerance.
- Garnish with fresh herbs and other toppings to add texture and flavor.
- This gazpacho is best consumed fresh; avocado tends to oxidize and change flavor within a couple days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Blending
- Cuisine: Spanish
