Avocado Soup With Herbs Slivered Radishes And Pistachios Recipes

AVOCADO SOUP WITH HERBS, SLIVERED RADISHES, AND PISTACHIOS

Avocado Soup with Herbs, Slivered Radishes, and Pistachios image

Avocado pureed with buttermilk (low-fat) and yogurt (with the cream on top) yields a pale green soup laced with masses of minced herbs, textured with cucumber, and garnished with slivered radishes, herbs, and green pistachios. All in all, it's a fine soup for a hot day, and although the recipe makes just a scant quart, it will be enough for four or more servings.

Provided by Deborah Madison

Yield 3 1/2 Cups

Number Of Ingredients 19

Ingredients

2 cups low-fat buttermilk
1 cup yogurt, preferably whole-milk
1 large avocado, peeled and pitted
1 cucumber, peeled and seeded
1 large garlic clove
Sea salt and freshly ground pepper
3 slender scallions, white parts plus a bit of the green, finely minced
2 tablespoons chopped dill
1 tablespoon snipped chives
1 tablespoon minced marjoram or oregano
1 tablespoon minced tarragon
1 tablespoon chopped cilantro
1/2 jalapeño chile, seeded and chopped
Zest and juice of 1 lime
1/2 teaspoon sweetener, such as agave syrup, to taste
Finely sliced chives and chive blossoms
Thinly slivered radishes
Dill, mint, and cilantro sprigs
1/3 cup shelled pistachios or walnuts

Steps:

1. Puree the buttermilk, yogurt, avocado, and a quarter of the peeled cucumber in a blender until smooth, then pour it into a bowl.
2. Mash the garlic with 1/2 teaspoon salt and stir it into the puree along with the scallions, herbs, chile, and lime zest. Season to taste with salt, pepper, lime juice, and sweetener, if needed. Seed and finely dice the remaining cucumber and add to the soup. Cover and refrigerate until well chilled. Just before serving, taste and correct the seasonings.
3. Ladle the soup into bowls, then cover the surface with the chives, radishes, herb sprigs, and pistachios.

ROASTED GARLIC AVOCADO SOUP WITH HERBED YOGURT CRACKERS

Roasted Garlic Avocado Soup with Herbed Yogurt Crackers image

Roasted garlic infuses this chilled avocado soup topped with chopped cashews and served with crunchy herb crackers.

Provided by So Delicious® Dairy Free

Categories Trusted Brands: Recipes and Tips So Delicious® Dairy Free

Yield 4

Number Of Ingredients 19

Ingredients

1 ½ tablespoons crushed garlic
4 tablespoons avocado oil
2 cups avocado, pitted and scooped from shell
1 cup cucumber, cut into 1/2-inch slices
2 ¼ cups So Delicious® Dairy Free Cashew Milk
¾ cup So Delicious® Dairy Free Coconut Yogurt, Plain
4 ½ teaspoons cider vinegar
1 tablespoon kosher salt
1 teaspoon ground white pepper
3 tablespoons chopped roasted cashews
1 ¾ cups almond flour
1 tablespoon organic granulated sugar
1 ½ teaspoons baking powder
2 teaspoons kosher salt
6 tablespoons cold vegan butter (soy-free), like Earth Balance®, cut into 1/2-inch pieces
1 cup So Delicious® Dairy Free Original Yogurt, Plain
1 tablespoon toasted sesame seeds
1 tablespoon dried herbs (oregano, rosemary, tarragon)
2 teaspoons kosher salt

Steps:

In a small saucepan, add garlic and avocado oil, and place over medium heat. Poach ("roast") garlic until just golden brown. Strain garlic from oil, save garlic oil for topping soup.
Add all ingredients (avocado through white pepper--not the cashews) to blender and blend until silky smooth. Season to taste. Chill.
Serve cold in bowl, topped with chopped cashews, some more garlic oil and with a healthy portion of yogurt crackers on the side. Enjoy! Yum! Summer!
Herbed Yogurt Crackers: Preheat oven to 375 degrees F (350 if using convection).
Add sifted almond flour to bowl, along with all dry ingredients. Whisk until combined.
Using your (clean) hands, cut butter into dry mix, rubbing between your fingers until the consistency of very coarse sand or little pebbles.
Using a wooden spoon, add yogurt and mix until just combined. Dough will be super wet and sticky - and delicious!
Form into one big (or two smaller) oval shaped mound, about 1 inch thick, and refrigerate for at least one hour.
Remove from refrigerator, and between two pieces of parchment paper on a sheet pan, roll (or press with another sheet pan) dough to a consistent thickness, around 1/16 inch.
Using a knife or a pizza cutter, cut into squares, rectangles, triangles (any shape you want!), then, using a fork, poke lots of little holes in the dough and then top with sesame seeds, herbs and salt.
Bake for about an hour, turning pan halfway through the process. Bake until golden brown, and dry to the touch.

Nutrition Facts : Calories 732.4 calories, Carbohydrate 41.8 g, Fat 56.7 g, Fiber 11.6 g, Protein 24.2 g, SaturatedFat 11.2 g, Sodium 3853.4 mg, Sugar 2.5 g

AVOCADO, RADISH, AND BASIL SOUP

Avocado, Radish, and Basil Soup image

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

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 7

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)

Steps:

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.

Nutrition Facts : Calories 91 g, Fat 9 g, Fiber 5 g, Protein 2 g, SaturatedFat 2 g, Sodium 354 g

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