For a delicious chilled soup try Chef Jeff McInnis' flavorful Avocado Soup with Red Pepper Brandade.
Heat 2 Tablespoons oil in a large sauce pot over low heat. Add the leeks and sweat until tender. In a blender, puree with 1 cup water until smooth. Reserve a few Tablespoons and blend the remaining leek puree with the avocados, lemon juice, yogurt, cilantro, vinegar, salt and pepper. Pass through a very fine sieve and chill.
Grind the cod and combine in a large bowl, with the onion, olives, remaining 2 Tablespoons oil, and reserved leek puree. Stuff mixture into peppers and chill. Slice in halve and serve with the chilled soup.