Chilled soup—creamy avocado helps smooth out the texture—will help everyone cool down after a heated game of croquet.

Ingredients 

• 2 tbsp. unsalted butter
• 1 medium-size sweet onion, chopped
• 4 c. vegetable stock
• 1 (10-ounce) package frozen sweet peas, plus more for garnish
• 2 c. packed baby spinach leaves
• 1/2 c. fresh mint leaves, plus more for garnish
• 1 large avocado, chopped
• 1/3 c. fresh lemon juice
• Kosher salt and freshly ground black pepper
• Plain Greek yogurt, for garnish

Directions

1. Add butter, onion, stock, and peas in VitaClay pot. Set on "Stew" or "Fast" for 20-30 minutes. Remove the pot from the cooker base, and place the pot on top of cotton trivet. Stir in spinach and mint. Cool slightly.
2. Stir in avocado and lemon juice. Purée soup in a blender, in batches, until very smooth, about 2 minutes per batch. Season with salt and pepper. Chill until cold, 4 hours or up to 2 days. Thin with water as needed.
3. Garnish with peas, mint, and yogurt.