Avocado Soup with Herbs, Slivered Radishes, and Pistachios

Name: Avocado Soup with Herbs, Slivered Radishes, and Pistachios
Yield: 4 servings
Ingredients: 1 2 cups low-fat buttermilk; 1 1 cup yogurt, preferably whole-milk; 1 1 large avocado, peeled and pitted; 1 1 cucumber, peeled and seeded; 1 1 large garlic clove; 1 Sea salt and freshly ground pepper; 1 3 slender scallions, white parts plus a bit of the green, finely minced; 1 2 tablespoons chopped dill; 1 1 tablespoon snipped chives; 1 1 tablespoon minced marjoram or oregano; 1 1 tablespoon minced tarragon; 1 1 tablespoon chopped cilantro; 1 1/2 jalapeño chile, seeded and chopped; 1 Zest and juice of 1 lime; 1 1/2 teaspoon sweetener, such as agave syrup, to taste; 1 Finely sliced chives and chive blossoms; 1 Thinly slivered radishes; 1 Dill, mint, and cilantro sprigs; 1 1/3 cup shelled pistachios or walnuts

From the kitchen of Carly

A silky avocado soup brightened by buttermilk and yogurt, then scattered with fresh herbs, crisp radishes, and toasted pistachios. It's cool, herbaceous, and feels lighter than it tastes. Perfect for warm days when you want something substantial but refreshing.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 cups low-fat buttermilk
11 cup yogurt, preferably whole-milk
11 large avocado, peeled and pitted
11 cucumber, peeled and seeded
11 large garlic clove
1Sea salt and freshly ground pepper
13 slender scallions, white parts plus a bit of the green, finely minced
12 tablespoons chopped dill
11 tablespoon snipped chives
11 tablespoon minced marjoram or oregano
11 tablespoon minced tarragon
11 tablespoon chopped cilantro
11/2 jalapeño chile, seeded and chopped
1Zest and juice of 1 lime
11/2 teaspoon sweetener, such as agave syrup, to taste
1Finely sliced chives and chive blossoms
1Thinly slivered radishes
1Dill, mint, and cilantro sprigs
11/3 cup shelled pistachios or walnuts

Instructions

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.