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Chilled avocado and pea soup

From: Waitrose

1 ripe essential Waitrose avocado, roughly chopped
½ essential Waitrose cucumber, peeled and roughly chopped
300g essential Waitrose frozen garden peas
20g pack dill, a few sprigs reserved to decorate
½ x 25g pack mint, leaves picked, plus extra leaves to decorate
1 essential Waitrose lemon, zest, and juice of ½
1 tbsp extra virgin avocado oil or olive oil
1 tsp essential Waitrose pure clear honey
large pinch sweet smoked paprika, plus extra to serve

Put all the ingredients in a high-speed blender with 600ml cold water and blend until smooth. Season to taste and blend again until it reaches the consistency of double cream – add more water, if needed. Divide between 4 bowls and scatter each with the reserved dill, extra mint leaves and a pinch of smoked paprika. Finish with a couple of ice cubes and a splash more avocado or olive oil, if liked. Serve immediately with crusty bread, if liked.