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Blanch the peas. Bring some water to a boil in a saucepan. Prepare an ice bath (a large bowl of ice water). Add the shelled peas to the boiling water. Wait for the water to return to a boil, then set a timer for 90 seconds. Immediately after, transfer the blanched peas to the ice bath to stop cooking and cool down. Once the peas are cold, drain them.1. NOTE: you can also steam the peas in the microwave. Simply add 2-3 tablespoons of water to a microwave-safe container, add the peas, cover, and microwave on high. Check every 2 minutes for doneness.2. NOTE: If using frozen peas, you need to defrost them but no need to blanch them.
Add the blanched and drained peas to a blender. Add the avocado flesh, olive oil, Serrano pepper, shallot, cucumber, cilantro, lime juice, 1 ½ cups (360 mL) water, and coconut milk. Blend until completely smooth and creamy. If it’s too thick, add the remaining ½ cup (120 mL) water to thin out.
Season to taste with salt and pepper. Add more lime juice for acidity or more cilantro for pungency. Taste again, and add more salt or pepper as needed.
Serve immediately at room temperature, or transfer to the fridge to serve chilled. This gazpacho is best on the day it’s made, but you can store leftovers in an airtight container for 1-2 days (the avocado will start to go bad afterwards).