Avocado Soup
A creamy, fresh summer soup.Serving Size: 4 People, Prep Time: 10 Minutes, Cook time: 15 Minutes
Ingredients
- 2 cups milk
- Half a lemon for hand-squeezed lemon juice
- 4 ripe avocados
- 3-4 radishes and their tops about 12 oz.
- 2-3 tbsp olive oil
- 1 cloves garlic minced
- 1/4 cup fresh dill or cilantro chopped
- 2 tbsp fresh lime zest
- Salt to taste
Instructions
- To start, make the buttermilk: Add milk to a small mixing bowl and squeeze half a lemon in and stir. Set aside.
- Wash radishes and their leafy tops. Thinly slice radishes and set aside. Add greens to the blender.
- Peel and pit avocados (leaving ½ an avocado aside to shop for garnish) and add into the blender.
- Pour in buttermilk, lime zest, garlic, olive oil and salt.
- Blend together until smooth with no large chunks
- Add in more milk if the mixture is too thick.
- Refrigerate until chilled, at least 1 hour.
- To serve, stir well and top with thinly sliced radishes, cubed avocados, a sprinkle of fresh chopped dill or cilantro, and a little drizzle of lime juice. Enjoy!
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