GREEN GAZPACHO

This delicious and nutritious green gazpacho will leave your guests wanting more. If you’re feeling extra (as I often am), you can have fun with the toppings and make it a showstopper.

Time: 15min | Difficulty: 1/5 | Servings: 4

1. Blanch the Peas

Drop peas (I used English shelling peas) in boiling water for 90 seconds. Then add to ice bath. 

2. Prep Veggies

Peel and de-pit your avocado. Roughly chop your cucumber. Peel and chop the shallot in half.

3. Blend

Add peas, avocados, cucumbers, shallot, cilantro, Greek yogurt, lime juice, olive oil, and milk to a blender. Taste as you go and add more of any ingredient as you like. Season with salt and pepper to taste and add water until you get the consistency of a thick soup.

4. Serving

Transfer to a fridge or serve at room temperature. Garnish with cucumber ribbons, toasted pine nuts (toasted for 5 minutes), cilantro, and a Greek yogurt sauce. (To make the Greek yogurt sauce, mix Greek yogurt with water until the consistency of a dressing and add to soup using a sauce bottle.)

THE SHOPPING CHECKLIST

2 cups fresh peas, shelled 2 medium-large ripe avocados 4 tbsp good quality extra virgin olive oil 1 medium shallot 1 medium English cucumber 1 cup fresh cilantro 3 limes, juiced ¼ cup Greek yogurt ½ cup milk whole milk (coconut milk also works) Kosher salt or sea salt and freshly cracked black pepper Optional: fresh cilantro, cucumber ribbons, toasted pine nuts, and/or Greek yogurt sauce