Avocado Gazpacho

Serves: 4 - 6  

Ingredients	Qty	Prep
Frozen peas	2 cups	keep frozen
Avocados	2 large
Olive oil	2 tbsp
Serrano pepper	1 medium
Shallot	1 medium	chopped
English cucumber	1 large	chopped
Cilantro	1 cup	rough chop
Lemon juice	3 tbsp
Water	1.5 - 2 cups
Coconut milk	1 x 5.5 oz can
Salt	to taste
Black pepper	to taste	as needed

Method:

• Blend all ingredients in Vitamix until smooth, adding more water if needed
• Serve at room temperature or chill for an hour on hot summer days
• Best served fresh as the avocados go bad pretty soon

Notes:

Taste the serrano pepper. If it's too hot, remove seeds and membranes. Defrost and blend if the blender is not powerful enough for frozen peas. Can keep leftovers in an airtight container in the fridge for up to 1 day, no more.