• Place 4 to 6 bowls, depending on how many people you plan to serve, in the freezer to chill.

Basil Oil

• Prepare an ice bath by filling medium bowl about one-third of the way with ice cubes. Add cold water until bowl is two-thirds full. Bring large pot of boiling salted water to a boil. Place basil in boiling water for about 5 to 10 seconds, until it turns bright green. Using slotted spoon or spider, scoop basil out of boiling water and plunge it into ice bath until it has fully cooled.
• Using your hands, squeeze basil tightly to remove all excess water. It should be tightly packed and resemble a dark-green tennis ball. Transfer basil to high speed blender. Add avocado oil. Purée for 2 to 3 minutes on high speen, until basil is bright green and fully incorporated into oil.
• Place coffee filter into fine-mesh strainer. Strain oil to remove solids. If you feel there is some water remaining, freeze the basil oil—the water and oil will separate and you can discard the frozen water. Transfer oil to jar with tight-fitting lid and store in fridge for up to 3 weeks. Alternatively, fill ice-cube tray with oil. Once frozen, transfer cubes to zip-top bag and store in freezer indefinitely. To thaw, simply place a cube in small dish or jar in fridge overnight.

Pea Soup

• Place buttermilk, water, frozen peas, basil, salt and honey in a high-speed blender. Purée until smooth. Place soup in fridge to keep cold.

Strawberry Toast

• In small bowl, stir together jam and vinegar. Spread labneh on toasted baguette slices, then top with jam mixture and black pepper to taste.
• Divide soup among chilled bowls. Drizzle each serving with Basil Oil. Balance a piece of Strawberry Toast on the edge of each bowl and serve immediately. Store leftover soup in an airtight container in the fridge for up to 5 days.