Heat oil in a medium-sized saucepan, add onions and garlic and sweat for about a minute.
Add the Pancetta and sweat for further 3 minutes.
Stir the flour into the mix. Once the flour is absorbed, add the water, soy-cream, vegetable stock cube, salt and lemon juice and let simmer for about 6 minutes.
Peel and mash the avocado and add it along with the pepper.
Blend everything thoroughly with an immersion blender.
Finally, add the cherry tomatoes and chives and simmer for another 3 minutes.