Avocado Radish And Basil Soup Recipes
AVOCADO, RADISH, AND BASIL SOUP
If you use very cold ingredients (about 30 minutes in the refrigerator should do it), your blended soup will chill more quickly.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 7
Steps:
- Scoop flesh from avocados and puree with water, salt, and basil in a blender until smooth. Add radishes, and pulse until chunky, about 4 times. Season with pepper. Refrigerate until cold, about 1 hour. Stir well, and garnish with julienned radish and basil leaves if desired before serving.
Nutrition Facts : Calories 91 g, Fat 9 g, Fiber 5 g, Protein 2 g, SaturatedFat 2 g, Sodium 354 g
AVOCADO SOUP WITH HERBS, SLIVERED RADISHES, AND PISTACHIOS
Avocado pureed with buttermilk (low-fat) and yogurt (with the cream on top) yields a pale green soup laced with masses of minced herbs, textured with cucumber, and garnished with slivered radishes, herbs, and green pistachios. All in all, it's a fine soup for a hot day, and although the recipe makes just a scant quart, it will be enough for four or more servings.
Provided by Deborah Madison
Yield 3 1/2 Cups
Number Of Ingredients 19
Steps:
- 1. Puree the buttermilk, yogurt, avocado, and a quarter of the peeled cucumber in a blender until smooth, then pour it into a bowl.
- 2. Mash the garlic with 1/2 teaspoon salt and stir it into the puree along with the scallions, herbs, chile, and lime zest. Season to taste with salt, pepper, lime juice, and sweetener, if needed. Seed and finely dice the remaining cucumber and add to the soup. Cover and refrigerate until well chilled. Just before serving, taste and correct the seasonings.
- 3. Ladle the soup into bowls, then cover the surface with the chives, radishes, herb sprigs, and pistachios.
COLD AVOCADO SOUP
Categories Soup/Stew Milk/Cream Blender Appetizer No-Cook Avocado Summer Chill Bon Appétit
Yield Serves 6
Number Of Ingredients 7
Steps:
- Working in batches, blend avocados, chicken broth, 2/3 cup milk, chopped shallots, 2 tablespoons Sherry and 1/2 teaspoon hot pepper sauce in blender until mixture is smooth. Season soup to taste with salt and pepper. Cover and refrigerate until cold. (Can be made 6 hours ahead. Keep refrigerated.) Ladle soup into bowls. Spoon dollop of sour cream atop soup. Garnish with chives and serve.
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