• prep: 0 hr
• cook: 0 hr
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servings:

• 2 cups (280g) fresh peas, shelled (I used English shelling peas)
• 2 ripe medium-large ripe avocados
• 2 tablespoons good-quality extra virgin olive oil
• 1 Serrano pepper, stem removed and sliced in half (de-seed for a mild version, but I think the seeds are key for bringing some interest to this soup, and it’s not overly spicy)
• 1 medium shallot, peeled and chopped in half
• 1 medium English cucumber, very roughly chopped
• 1 cup fresh cilantro (you can use the leaves and tender stems)
• 3 tablespoons freshly squeezed lime juice, plus more to taste
• 1 1/2 - 2 cups (360 - 480 mL) water, plus more as needed
• 1/2 cup (120 mL) full-fat coconut milk, plus more as needed (you can use lite coconut milk if you prefer)
• A generous amount of kosher salt or sea salt and freshly cracked black pepper
• Optional Garnish Ideas: fresh cilantro and mint leaves (recommended), fresh shelled peas, hemp seeds, cucumber ribbons.

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