Prepare the Ingredients: Start by bringing a medium pot of water to a rolling boil over high heat. While waiting, fill a large bowl with ice and cold water to create an ice bath.

Blanch the Peas: Add your fresh peas to the boiling water and blanch for about 90 seconds, then transfer to the ice bath.

Sauté the Aromatics: Heat 1 tablespoon of avocado oil over medium heat. Add the chopped onion and minced garlic, cooking for about 1-2 minutes until the onion is translucent.

Simmer the Stock: Pour the vegetable stock into the saucepan with the sautéed onion and garlic. Bring to a gentle simmer and cover the pot, allowing to simmer for approximately 5 minutes.

Blend the Mixture: Cool the pot for a few minutes, then transfer to a blender. Add the frozen peas and a pinch of salt, blending until smooth and creamy.

Prepare the Garnish: In a small bowl, combine the micro pea tendrils, sliced radishes, remaining avocado oil, lemon juice, and salt, tossing gently.

Serve and Enjoy: Ladle the gazpacho into bowls, topping with the micro pea tendril salad and pistachio dukkah.