Recipe - Pea and Avocado Gaspacho



The May Day bank holiday has proven that sun can shine in the UK and BBQs, al fresco meals and picnics are calling us.

To make sure we still eat lots of vegetable, I suggest this vibrant, creamy and icy-cold green soup.

Ingredients for 4 small balls:

1 onion, diced

300 ml peas (fresh or frozen)

1 handful of spinach (optional)

500ml unsweetened almond milk + rice milk

1 avocado

1 lime, juiced

a dash of soy sauce

olive oil

In a heavy-based pan, gently fry your onion in a bit of olive oil. When the onion gets translucent, add the peas and the almond milk (you can replace some of the almond milk by some rice milk to get a creamier soup). Bring to the boil and let it simmer for 10 mins.

When the peas are cooked through, stir in the handful of spinach and let them wilt for 1 mins. Take out of the stove and let it cool down for a few minutes. Pour it into the blender and whizz it to get a brilliant and smooth soup. Keep aside in the fridge (Notes: to keep the vibrant green colour, you want your soup to cool down as quickly as possible otherwise it will turn khaki. So transfer it to a large dish and when safe, put it in the fridge).

When the soup is properly cold, put back in the blender and add a peeled avocado, the lime juice and a dash of soy sauce. Blend it and serve straight away or keep in the fridge until needed.


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