Peel and chop up the yellow onion and garlic clove. Pour the olive oil in a medium saucepan and add them both.

Place the pan over medium heat and stir well. Gently fry the garlic and onion for 4 to 5 minutes. Make sure the garlic doesn’t burn. Then add the frozen peas to the pan.

Stir and fry the peas for 3 minutes. Then pour in the chicken or vegetable stock. Season with a pinch of pepper.

Stir well again and bring the peas to a boil. Then immediately take the pan off the heat. Let the peas cool down for 10 minutes. In the meantime slice the avocado in half, peel it, remove the seed and chop the soft green avocado meat up. Then stir in the freshly chopped mint.

Check the seasoning of the soup and add extra pepper or salt to taste if necessary. Then pour the cooled soup in a clean blender and add the chopped avocado.

Blend well for 2 minutes until you get a very smooth puree.

Check the seasoning once more and add extra pepper or salt to taste if necessary. Place the soup in the fridge to chill. Then pour it into bowls, top with the crumbled crispy bacon, extra fresh mint and a drop of olive oil. Serve cold.