CREAMY CUCUMBER AND DILL GAZPACHO

Serves: 4

1 cucumber, roughly chopped

2 yellow bell peppers, roughly chopped

1-2 green chilies (depending on taste), finely chopped

1/2 garlic clove, finely chopped

2 scallions, roughly chopped

3 tbsp (45 mL) extra virgin olive oil

1 avocado, pitted, peeled and cubed

Scant 1 cup (250 mL) Greek yogurt, plus extra to serve

1 small bunch of mint, roughly chopped

1 small bunch of dill, roughly chopped

Pinch of sugar, or to taste

Sumac, for sprinkling

For the salsa:

Generous 3/4 cup (180 mL) frozen peas

1/2 red onion, finely chopped

1 lemon, zest and juice

1. Blitz the cucumber, peppers, chilies, garlic, scallions, 2 tbsp (30 mL) of the oil and all but 1 tbsp (15 mL) of the cubed avocado together in a food processor.

2. Add the yogurt and most of the herbs and continue to blend until smooth. Season with salt, pepper and sugar to taste. Add a little water if the soup seems too thick.

3. Blanch the peas in a pan of boiling water for just a minute, then refresh in cold water. Drain thoroughly, then mix with the red onion, lemon juice and zest, remaining oil and reserved avocado. Sprinkle in any leftover herbs.

4. To serve, pour into chilled bowls and top with a dollop of yogurt, the pea salsa and a sprinkling of sumac.