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)
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.