In summer, there’s not much better than a bowl of chilled soup on a hot day. The most popular chilled soup would undoubtedly be Spain’s gazpacho, but the reality is that many hot soups, if served cold, are also quite delicious, and many chilled soups, if heated, are likewise. However, this soup isn’t one of them. Don’t think that in the midst of a snowy winter you might serve this hot and it will still be delicious - when I tried it I found it to be a little strange, even for my taste. All the ingredients work in harmony in this soup, possibly because they’re all quite rich in texture and flavour, and the chilling of the soup helps to keep them mellow. In some ways, this soup owes its genealogy to the legendary chilled leek and potato soup called vichyssoise, but if you were to characterise that soup as a humble French country peasant, then this must be the exotic, distant cousin who decided to become a global back-packer. It’s really important that the avocados you use for this are ripe, with no discoloured pieces, if they’re not ripe the soup will be bland.