How to make
Peel and cut the potato. Put it to boil in salted water and when it is almost ready add the peas and the three cloves of garlic.
Peas cook quickly when frozen, so boil them for 10-15 minutes or as long as the package says.
If there is a lot of water left over from cooking, remove some of it and set it aside to adjust the thickness of the soup later, if necessary.
Squeeze the lemon juice over the vegetables and leave them to cool.
Add the fourth clove of garlic, yogurt, olive oil, salt and spices and blend, until a smooth and not too thick cream is obtained. You can add more lemon juice or a spice that you want to predominate.
In case you were not able to puree it into a perfectly smooth mixture and there are pea flakes left, strain it through a fine sieve and that will solve the problem.
It would also be better for digestion, because the flakes from legumes are difficult to digest.
Cool the soup and serve it as an appetizer on warm summer days, drizzled with aromatic extra virgin olive oil and more dried dill.
Enjoy your meal!
