Refreshing Green Pea and Avocado Gazpacho

Name: Refreshing Green Pea and Avocado Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 200 g fresh or frozen peas; 75 g crusty bread torn into chunks; 600 ml hot vegetable stock; 1 cucumber roughly chopped; 1 clove garlic roughly chopped; 1/2 avocado peeled, halved, stoned and roughly chopped; 2 tsp white wine vinegar; 1/2 green chilli , roughly chopped; 2 spring onions, finely sliced; 125 g cherry tomatoes, roughly chopped; 10 g parsley leaves picked; 2 tbsp extra-virgin olive oil; 1 loaf crusty bread to serve

This vibrant green gazpacho is a refreshing twist on the classic chilled soup, blending sweet peas with creamy avocado and crisp cucumber. Perfect for a light summer lunch or an elegant appetizer, it's packed with fresh flavors and takes just minutes to prepare.

Servings2 Portions

Prep Time15 Mins

Cook Time30 Mins

Difficulty

Easy

Ingredients

fresh or frozen peas
200 g
crusty bread torn into chunks
75 g
hot vegetable stock
600 ml
cucumber roughly chopped
1
garlic roughly chopped
1 clove
avocado peeled, halved, stoned and roughly chopped
0.5
white wine vinegar
2 tsp
green chilli , roughly chopped
0.5
spring onions, finely sliced
2
cherry tomatoes, roughly chopped
125 g
parsley leaves picked
10 g
extra-virgin olive oil
2 tbsp
crusty bread to serve
1 loaf

Step-by-Step Instructions

Place the peas and 75g of torn crusty bread into a large heatproof bowl. Pour the hot vegetable stock over them and allow to sit for 2 minutes until the bread has softened.

Carefully pour the mixture into a high-speed blender. Add the chopped cucumber, garlic, avocado, white wine vinegar, and green chilli.

Add most of the sliced spring onions, chopped cherry tomatoes, and parsley leaves to the blender, reserving a small amount of each for garnish. Season generously with salt and pepper.

Blend the mixture until completely smooth. Taste and adjust the seasoning or vinegar if needed. Transfer to a container and chill in the refrigerator for at least 30 minutes.

To serve, ladle the chilled gazpacho into bowls. Drizzle with extra-virgin olive oil and scatter the reserved spring onions, tomatoes, and parsley over the top. Serve immediately with extra crusty bread.