Avocado Soup with Herbs, Slivered Radishes & Pistachios
Avocado pureed with buttermilk and yogurt yields a pale green soup that's creamy and low in fat.
Loading ...April 8th, 2012
Servings
3Prep Time
20 minutesCook Time
40 minutesIngredients
- 2 Cups low-fat buttermilk
- 1 Cup yogurt, preferably whole-milk
- 1 large avocado, peeled and pitted
- 1 cucumber, peeled and seeded
- 1 clove large garlic
- 3 green onions, white parts plus a bit of the green, finely minced
- 2 tablespoons chopped dill
- 1 tablespoon snipped chives
- 1 tablespoon minced marjoram or oregano
- 11 tablespoon minced tarragon
- 1 tablespoon chopped cilantro
- 1/2 jalapeño chili, seeded and chopped
- 1 lime, zested and juiced
- 1/2 teaspoons sweetener, such as agave syrup, to taste
- Thinly slivered radishes
- Dill, mint, and cilantro sprigs
- 1/3 Cups shelled pistachios (or walnuts)
Directions
Purée buttermilk, yogurt, avocado, and a quarter of the peeled cucumber in a blender until smooth, then pour into a bowl.
Mash garlic with 1/2 teaspoon salt and stir it into the purée with green onions, herbs, chili, and lime zest. Season to taste with salt, pepper, lime juice.
Seed and finely dice remaining cucumber and add to soup. Cover and refrigerate if you're not eating immediately. Just before serving, taste and correct seasonings.
Ladle soup into bowls, then cover the surface with the chives, radishes, herb sprigs, and pistachios.
