Avocado Soup With Herbs Slivered Radishes And Pistachios Recipes

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AVOCADO, RADISH, AND BASIL SOUP



Avocado, Radish, and Basil Soup image

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

2 chilled avocados (7 to 8 ounces each)
3 cups cold water
1 1/2 teaspoons coarse salt
1 1/2 cups basil leaves, plus more, julienned, for serving
3 trimmed large radishes
Freshly ground pepper
Radish leaves, julienned (optional)

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 Soup with Herbs, Slivered Radishes, and Pistachios image

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

2 cups low-fat buttermilk
1 cup yogurt, preferably whole-milk
1 large avocado, peeled and pitted
1 cucumber, peeled and seeded
1 large garlic clove
Sea salt and freshly ground pepper
3 slender scallions, white parts plus a bit of the green, finely minced
2 tablespoons chopped dill
1 tablespoon snipped chives
1 tablespoon minced marjoram or oregano
1 tablespoon minced tarragon
1 tablespoon chopped cilantro
1/2 jalapeño chile, seeded and chopped
Zest and juice of 1 lime
1/2 teaspoon sweetener, such as agave syrup, to taste
Finely sliced chives and chive blossoms
Thinly slivered radishes
Dill, mint, and cilantro sprigs
1/3 cup shelled pistachios or walnuts

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.

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