No-Cook Chilled Soups
Making Beet, Buttermilk, and Scallion Soup, and Avocado, Radish, and Basil Soup, is as easy as 1-2-3: just blend, chill, and serve.
Avocado, Radish, and Basil Soup
Watch the Video
No-Cook Chilled Soups
Making Beet, Buttermilk, and Scallion Soup, and Avocado, Radish, and Basil Soup,...
Watch the Video
No-Cook Chilled Soups
Making Beet, Buttermilk, and Scallion Soup, and Avocado, Radish, and Basil Soup,...
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Martha Stewart Living, July 2012
- Yield Serves 5
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Ingredients
- 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)
Directions
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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.
If you are thinking of making this, be aware that it needs to be eaten SOON after it's made. I made a batch in early afternoon, and it was browning by dinner time. (Plastic wrap laid on the surface of the soup helps, as does adding some acid)
I love the concept for this recipe, but it really needed some acid to brighten up the flavor, cut some of the richness, and most importantly, keep the soup from browning so fast. (I added the juice of one lemon.)