Close

Avocado, Radish, and Basil Soup

  • Servings: 5
Avocado, Radish, and Basil Soup

Source: Martha Stewart Living, July 2012

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

  1. 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.

Reviews

Be the first to comment!

Related Topics