Chilled Avocado Soup With Crunchy Garlic Oil

Ingredients

•  60ml olive oil
• ½ tablespoons cumin and coriander seeds
• 2 garlic cloves
• 180g frozen peas
• 2 large very ripe avocados
• ½ cucumber
• 1 Lemon
• 1 small green chilli
• 80g soured cream
• 1 tbsp dill fronds
• Salt

Instructions

• Put 2 tablespoons of the oil into a small saucepan,along with the cumin and coriander seeds, garlic and a good pinch of salt.Place on a low heat and cook gently for 8 minutes,stirring often, until the garlic softens when mashed with the back of a spoon.Make sure not to heat the oil too much or the garlic will burn: if it does start to bubble, just remove it from the heat. Set aside to cool.
• Put the peas into the blender and add the avocado, cucumber chunks, lemon zest , remaining 2 tablespoons of oil, ¾ teaspoon of salt and 400ml of cold water. Blitz to form a very smooth soup and put it into the fridge to chill.
• Put the diced cucumber into a small bowl along with the lemon juice, chill and a pinch of salt.
• To serve, divide the chilled soup between four bowls and top with a spoonful of a soured cream (if using), a spoonful of the cucumber salsa, a generous drizzle of the garlic oil and the dill.