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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.

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