Avocado Gazpacho

Serves: 4 - 6  

Frozen peas2 cupskeep frozen
Avocados2 large
Olive oil2 tbsp
Serrano pepper1 medium
Shallot1 mediumchopped
English cucumber1 largechopped
Cilantro1 cuprough chop
Lemon juice3 tbsp
Water1.5 - 2 cups
Coconut milk1 x 5.5 oz can
Saltto taste
Black pepperto tasteas needed

  • 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

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.