Avocado, pea and cucumber gazpacho | Dom Cooks

Ingredients

• 2 cups frozen organic green peas
• 1 large or 2 medium ripe avocados
• 0.5 cup ice
• 2 tbsp high-quality extra-virgin olive oil
• 1 jalapeño, seeds removed, halved, roughly chopped
• 2 green onions, roughly chopped
• 6 Lebanese cucumbers, roughly chopped
• Juice and zest of 1 lime
• 1 garlic clove
• 0.5 cup fresh mint leaves (about 12–14 leaves)
• 0.5 cup fresh cilantro (leaves and tender stems)
• 1.5 tasse water
• 2 tbsp low-fat sour cream or Greek yogurt
• 1 tbsp kosher salt
• Black pepper, to taste
• 1 tbsp white wine vinegar (optional)
• Crumbled feta cheese
• Basil leaves
• Oven-toasted croutons
• Drizzle of extra-virgin olive oil