Place the petits pois in a bowl and microwave on medium for 1–2 minutes until defrosted.
Reserve a few thin cucumber slices for a garnish and roughly chop the remainder.
Scoop out the flesh from the avocado with a spoon and place in a food processor with the cucumber, defrosted petits pois and summer salad mix.
Add half the vegetable stock and whizz until smooth, then add the remaining stock. Stir in the juice of 2 limes and season.
Chill for at least 1 hour, then divide between 4 bowls and top with mint sprigs and cucumber slices for a fresh and tasty seasonal soup.