Avocado Soup with Herbs, Slivered Radishes, and Pistachios

Ingredients

• •2 cups low-fat buttermilk
• •1 cup yogurt, preferably whole-milk
• •1 large avocado, peeled and pitted
• •1 whole cucumber, peeled and seeded
• •1 clove large garlic clove
• •1 to taste Sea salt and freshly ground pepper
• •3 whole 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
• •½ whole jalapeño chile, seeded and chopped
• •1 whole Zest and juice of 1 lime
• •½ teaspoon sweetener, such as agave syrup, to taste
• •2 tablespoons Finely sliced chives and chive blossoms
• •4 whole Thinly slivered radishes
• •1 handful Dill, mint, and cilantro sprigs
• •⅓ cup shelled pistachios or walnuts

Cooking Instructions

1. 1.

   1. Puree the buttermilk, yogurt, avocado, and a quarter of the peeled cucumber in a blender until smooth, then pour it into a bowl.

   5 min

2. 2.

   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.

   10 min

3. 3.

   3. Ladle the soup into bowls, then cover the surface with the chives, radishes, herb sprigs, and pistachios.

   5 min