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Halve and remove stones from the avocados and slice. Halve and remove seeds from the green chilli. Wash the spinach, then peel and roughly chop the shallot. Add half of the avocado to a blender with spinach, celery, yoghurt, most of the dill, most of the basil, your peeled garlic, shallot and green chilli. Blitz until smooth and season with salt and pepper before squeezing in the lime juice. Taste and adjust seasoning if needed, then pop in the fridge for at least a couple of hours until very cold.
Dice the halloumi into even-sized cubes and fry in a dry pan over a medium heat until golden all over.
If you feel like the soup needs additional acidity, add in the red wine vinegar. Serve the soup in chilled bowls with a couple of ice cubes then top with avocado, sesame seeds, halloumi, and remaining herbs.