Avocado Radish And Basil Soup Food
AVOCADO SOUP WITH HERBS, SLIVERED RADISHES, AND PISTACHIOS
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
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.
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.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 7
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
RADISH AND AVOCADO SALAD - MEXICO
Make and share this Radish and Avocado Salad - Mexico recipe from Food.com.
Provided by Mme M
Categories Mexican
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Trim the radishes, then, coarsely chop them by hand, or slice or chop them in a food processor, or julienne-cut them.
- Place the cut radishes in a bowl with the lime juice.
- Quarter, peel and pit the avocado, and cut it in thin slices.
- Gently mix it with the radishes and lime juice. Fold in the onion, season to taste and mound on a platter.
- Sprinkle with coriander leaves.
Nutrition Facts : Calories 98.4, Fat 7.4, SaturatedFat 1.1, Sodium 50.6, Carbohydrate 9.3, Fiber 4, Sugar 2, Protein 1.4
WATERMELON, RADISH AND AVOCADO SALAD
Watermelon works beautifully in summer salads, especially when paired with savory or bitter ingredients to balance its fragrant sweetness. This recipe is no exception. Adding radishes, arugula and diced avocado creates a mixture of contrasting flavors and textures that's colorful, refreshing and fun to eat. The dressing here is nothing more than olive oil and vinegar, but it becomes tangy-sweet when it mingles with the fresh watermelon juice. This salad happens to be vegan, and the avocados provide plenty of richness, but a sprinkle of shaved ricotta salata would be a nice addition, if you are so inclined. Finally, while you can make the dressing and prepare the watermelon, shallots and radishes in advance, wait to assemble and dress the salad until just before serving. Watermelon, as the name suggests, has a high water content and will start to release its juices the second the dressing is added. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter .
Provided by Lidey Heuck
Categories salads and dressings
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Place the watermelon, radishes and shallots in a large serving bowl. In a glass measuring cup or small bowl, whisk together the olive oil, vinegar, salt and black pepper.
- Just before serving, pour half of the dressing over the watermelon, radishes and shallots, and toss well. Add the arugula, the avocado and the rest of the dressing, and toss gently. Top with the fresh mint or basil and ricotta salata, if using. Season with more salt and pepper to taste. Serve immediately.
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- Heat olive oil in large saucepan over medium-high heat. Add onion, and cook, stirring occasionally, until onion is translucent, 4 minutes. Add tomatoes, basil, garlic, and oregano, and cook, stirring occasionally, until tomatoes soften, about 5 minutes. Add stock and bring to boil, reduce heat, and simmer until all ingredients are very soft, about 18 minutes. Remove from heat and stir in heavy cream.
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- Set aside 2 of the scallions for serving. Coarsely chop remaining scallions (white and tender green parts only) to equal 1/2 cup; add to blender.
- Add buttermilk, lime zest and juice, honey, hot sauce, salt, ancho chile powder, and 2 tablespoons water to blender. Process until mixture is mostly smooth and consistency is similar to a smoothie (it will have bits of finely chopped radishes and scallions remaining), 1 1/2 to 2 minutes, adding more buttermilk if the soup is too thick.
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