here's my version of gazpacho, featuring spring herbs and vegetables

roast 2 yellow bell peppers, peel off the skin and deseed

in a high-powered blender combine the bell peppers along with:

1 avocado

1/2-1 pear, depending on size and level of sweetness desired

generous handful garlic scapes, cut into 3" segments

1/4 c pepitas (I like to soak and dehydrate mine, but you can gently toast in a pan to enhance some of their inherent nuttiness)

large handful each of fresh basil and mint

1 T fresh lemon juice

pinch cayenne

salt to taste

serve chilled, topped with toasted pistachios, some more pepitas, and maybe an additional drizzle of lemon juice, high quality olive oil, or infused herb oil (pictured above with chive oil)