Avocado Soup with Herbs, Slivered Radishes, and Pistachios
- Preparing Time: -
- Total Time: -
- Served Person: 3 1/2 Cups
- 1 large garlic clove
- sea salt and freshly ground pepper
- 1 tablespoon chopped cilantro
- zest and juice of 1 lime
- 2 tablespoons chopped dill
- 1 tablespoon snipped chives
- 2 cups low-fat buttermilk
Preparation 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. Per serving: 178.4 calories, 60.5 calories from fat, 6.7g total fat, 3.9g saturated fat, 21.8mg cholesterol, 550.7mg sodium, 7.1g total carbs, 0.7g dietary fiber, 4.4g sugars, 21.9g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database From Vegetable Soups From Deborah Madison's Kitchen by Deborah Madison Copyright (c) 2006 by Deborah Madison Published by Broadway Books. Deborah Madison's Vegetarian Cooking for Everyone and The Savory Way, each earned the IACP's Julia Child Cookbook of the Year award. Vegetarian Cooking for Everyone also received a James Beard Award, as did Local Flavors, her most recent book. She is also the author of the James Beard Award nominee This Can't Be Tofu! and The Greens Cookbook, which is now a classic. She lives in Galisteo, New Mexico.
Preparation 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. Per serving: 178.4 calories, 60.5 calories from fat, 6.7g total fat, 3.9g saturated fat, 21.8mg cholesterol, 550.7mg sodium, 7.1g total carbs, 0.7g dietary fiber, 4.4g sugars, 21.9g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database From Vegetable Soups From Deborah Madison's Kitchen by Deborah Madison Copyright (c) 2006 by Deborah Madison Published by Broadway Books. Deborah Madison's Vegetarian Cooking for Everyone and The Savory Way, each earned the IACP's Julia Child Cookbook of the Year award. Vegetarian Cooking for Everyone also received a James Beard Award, as did Local Flavors, her most recent book. She is also the author of the James Beard Award nominee This Can't Be Tofu! and The Greens Cookbook, which is now a classic. She lives in Galisteo, New Mexico.
