Avocado Cucumber Gazpacho

To a high-speed blender, add the chopped cucumber, avocado flesh, defrosted peas, lemon juice, red wine vinegar, olive oil, coconut milk, salt, pepper, water, shallot, garlic clove and basil and blend on high until smooth and creamy.
Adjust if texture is too thick with more water; another half avocado or more coconut milk for creaminess; or, more lemon juice for acidity.
Serve immediately at room temperature garnished with salt, pepper, fresh basil and defrosted frozen peas. Or, store in the refrigerator for up to 1 day and serve cold with the same garnishes.