Pea and Avocado Gazpacho

Pea and Avocado Gazpacho

This is honestly one of the easiest dishes I have ever made – measure, blend and top. It is delicious, in fact I surprised myself with how good it tasted, and it can be ready in a flash. The vibrant green of the gazpacho against the red of the prawns gives this dish instant visual appeal which means it’s a sure thing for summer get together’s, parties or Christmas do’s.

Ingredients

  • 4 cups of McCain Frozen Peas – thawed
  • 3 cloves of garlic – crushed
  • 3 cups of vegetable stock
  • 1 ripe avocado – mashed
  • 2 tbs of lemon juice
  • ½ cup of thickened cream
  • 500g cooked peeled prawns
  • 1 red chilli – halved, seeds removed and finely sliced
  • ½ cup of pea shoots
  • Juice of 1 lime
  • ½ cup of McCain Frozen Peas – thawed, to serve
  • Salt and pepper – to taste
  • Oil olive – to serve, if desired.

Pea and Avocado Gazpacho Progress

Method

  1. Place McCain Frozen peas, garlic, vegetable stock, avocado and lemon juice in a large bowl and add in batches to a blender blitzing until smooth.
  2. Stir through the thickened cream and season with salt and pepper.
  3. Place the prawns, chilli, lime and pea shoots in a small bowl and toss to coat.
  4. Divide the gazpacho evenly among bowls, top with prawn mix, scatter with remaining McCain Frozen Peas and drizzle with olive oil, if desired.  Serve.

Pea and Avocado Gazpacho

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