Green Pea, Arugula & Avocado Gazpacho

recipe

• Step 1
  Cook the frozen peas in salted boiling water for 5 min. Drain and rinse with cold water.
• Step 2
  Scoop out the avocado flesh.
• Step 3
  Blend the avocado with the peas, arugula, peeled garlic, a drizzle of olive oil and 100 ml of water per portion. Season with salt and pepper.
• Step 4
  If the soup is too thick, add a little water. It's ready! Tip: Can also be served chilled, topped with chopped fresh mint.