Bring a large pot of water to a rolling boil over high heat. Add the fresh peas and blanch them for precisely 90 seconds, then transfer the peas to an ice bath to halt the cooking process. Drain and spread on a baking sheet to freeze.

In a medium pot, heat 1 tablespoon of avocado oil over medium heat. Add finely chopped onion and minced garlic, stirring for 1-2 minutes until the onion is translucent.

Pour in the vegetable stock, bring to a gentle simmer, cover, and cook for about 5 minutes to allow flavors to meld.

Remove from heat and let cool slightly. Blend the mixture with the blanched peas until smooth, adding more stock or water if necessary.

In a bowl, toss together micro pea tendrils and radish. Drizzle with remaining avocado oil and lemon juice, then add a pinch of salt.

Ladle the gazpacho into bowls, add salad garnish, and finish with pistachio dukkah. Ideal served chilled or as a starter.