Chilled Avocado and Yogurt Soup
Photo: Thomas J. Story
This fresh Greek-inspired soup comes together in minutes. Buttermilk gives it a soupy consistency without changing the yogurt's flavor.
How to Make It
Step 1
1
Halve, pit, and peel avocados and set aside 1 half. Coarsely chop remaining avocados. In a blender, whirl buttermilk, yogurt, chopped avocados, dill, chopped mint, garlic, and chile until smooth.
Step 2
2
Pour soup into a bowl. If you'd like it thinner, stir in about 1/4 cup cold water. Stir in 1 1/2 tbsp. lemon juice and 1 tsp. salt. Chill until very cold, 30 minutes. "It's supposed to be refreshing, like chilled borscht or gazpacho," Fletcher says.
Step 3
3
Coarsely shred radishes. Cut reserved half avocado into small dice and sprinkle with a little salt and lemon juice.
Step 4
4
Taste soup and add more lemon juice or salt if you like. Ladle into bowls. Place a tuft of radishes and a small spoonful of avocado in center of each serving. Grate a little feta over soup and top with mint leaves. Serve immediately (toppings will sink).
Ingredients
2 large firm-ripe avocados
1 1/2 cups buttermilk
1/4 cup chopped fresh dill
2 tablespoons coarsely chopped fresh mint, plus small mint leaves or sprigs
1 large garlic clove, thinly sliced
1/2 jalapeño chile, seeded (or leave in seeds if you like heat)
About 1 1/2 tbsp. lemon juice
About 1 tsp. kosher or sea salt
3 radishes
Chunk of feta cheese
Directions
Step 1
1
Halve, pit, and peel avocados and set aside 1 half. Coarsely chop remaining avocados. In a blender, whirl buttermilk, yogurt, chopped avocados, dill, chopped mint, garlic, and chile until smooth.
Step 2
2
Pour soup into a bowl. If you'd like it thinner, stir in about 1/4 cup cold water. Stir in 1 1/2 tbsp. lemon juice and 1 tsp. salt. Chill until very cold, 30 minutes. "It's supposed to be refreshing, like chilled borscht or gazpacho," Fletcher says.
Step 3
3
Coarsely shred radishes. Cut reserved half avocado into small dice and sprinkle with a little salt and lemon juice.
Step 4
4
Taste soup and add more lemon juice or salt if you like. Ladle into bowls. Place a tuft of radishes and a small spoonful of avocado in center of each serving. Grate a little feta over soup and top with mint leaves. Serve immediately (toppings will sink).
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