Antonis Achilleos; Prop Styling: Ginny Branch; Food Styling: Torie Cox
Active Time
25 Mins
Total Time
25 Mins
Chill Time
1 Hour
Yield
Serves 4

You’ve never tasted a soup quite like this one before! This light and refreshing dish has a peppery bite from radishes, hot sauce, and chile powder that is balanced out by creamy avocados, tangy whole buttermilk, and a little honey for sweetness. You can use any variety of radish that you like in this soup, from regular red radishes to bright pink watermelon radishes. Just make sure that the radishes that you use to garnish the soup are cut into small, spoonable pieces. Chilled Radish-and-Avocado Soup is a fantastic way to kick off a spring or summer dinner party. Serve it in small bowls for a sit-down meal, or in shooter glasses or little cups for a passed hors d’oeuvres. This recipe works well for entertaining because it can be prepared in up to one day in advance. Store the soup, covered, in the refrigerator until you are ready to eat. Then prepare the cubed avocado and sliced radish and scallion garnishes and top the soup just before serving.

How to Make It

Step 1

Set aside 6 radishes for serving. Coarsely chop remaining radishes, and  place in a blender.

Step 2

Set aside 1 of the avocados for serving. Peel and pit remaining 2 avocados; add to blender.

Step 3

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.

Step 4

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.

Step 5

Refrigerate until chilled, at least 1 hour or up to overnight.

Step 6

Stir well, and taste. Add more honey, hot sauce, and/or salt to taste. Divide evenly among 4 bowls.

Step 7

Thinly slice reserved radishes and scallions, and cut reserved avocado into small cubes. Top bowls evenly with radishes, scallions, and avocado. Sprinkle with ancho chile powder. Pass the bottle of hot sauce at the table.

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