I was definitely way too late to the guacamole party. Gua’mole, as it is affectionately referred to in my house, never used to be a snacking staple when I was growing up. I remember finding a recipe online after having some homemade guac’ at a party one summer night. I was immediately hooked. I made a huge batch and it sat in my fridge, untouched by others, for the rest of the week as I slowly nibbled away at it, using it as a dip for corn chips, crackers, raw veggies, guacamole deviled eggs. If you could put guac’ on it, I did.

I offered some to my mom and my sister to try, but both turned their noses up at it saying “I’m sorry, but I just can’t get over that colour”. Finally I urged them. That was a mistake. Now the stuff doesn’t last for more than a couple of days, I’m always being asked to make it, and people in my family get oddly territorial over the percentage of guacamole to which they feel entitled.

As my mom once exclaimed, “I could drink this stuff straight!”

Well now you can, or by the spoonful at least. With green split peas adding some protein to the traditional dip ingredients, this gazpacho makes a tasty dish, perfect for patio dinners, and just in time for spring!

Greens and Guac’ Gazpacho:

(serves: 4 | prep time: 1 hour | chill time: 2-4 hours)

soup:

2 cups green split peas

1 cube/package vegetable stock

1 large cooking onion, diced

2 cloves garlic, minced

1 1/2 cup fresh spinach, packed

3 ripe avocados, peeled and pitted

1 lime, juiced

1/2 cup fresh cilantro, roughly chopped, divided

pinch cayenne pepper

toppings:

chili powder, sprinkled to taste

whole cilantro leaves

salsa or diced tomato

crushed corn chips

In a large stock pot add 8 cups of water and vegetable stock, bring to a boil. Once the stock is boiling, add split peas, onion, and garlic. Reduce heat to a simmer, and cook uncovered for 45 minutes.

Once the peas become tender, add soup to blender with avocados, spinach, lime juice, and 1 tbsp of chopped cilantro. Blend until smooth.

Pour soup into a large bowl, mixing in the chopped cilantro and cayenne pepper. Chill for 2-4 hours, or overnight. Stir before serving, and garnish with desired toppings.