New This Month

Avocado, Radish, and Basil Soup


If you use very cold ingredients (about 30 minutes in the refrigerator should do it), your blended soup will chill more quickly.

  • Servings: 5

Source: Martha Stewart Living, July 2012


  • 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)


  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 Add a comment

  • Tnoyes
    4 JAN, 2015
    This is a favorite summer soup for tastes and smells like summer!!! I agree, add some lemon juice to stop it from darkening but definitely a favorite!!
  • Alex_at5280
    10 AUG, 2012
    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.)