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low-fat buttermilk yogurt avocado cucumber garlic salt scallions dill chives marjoram tarragon cilantro chile lime syrup chives radishes dill pistachios
Viewed: 85 - Published at: 5 years agoIngredients
- 2 cups low-fat buttermilk
- 1 cup yogurt, preferably whole-milk
- 1 large avocado, peeled and pitted
- 1 cucumber, peeled and seeded
- 1 large garlic clove
- Sea salt and freshly ground pepper
- 3 slender scallions, white parts plus a bit of the green, finely minced
- 2 tablespoons chopped dill
- 1 tablespoon snipped chives
- 1 tablespoon minced marjoram or oregano
- 1 tablespoon minced tarragon
- 1 tablespoon chopped cilantro
- 1/2 jalapeno chile, seeded and chopped
- Zest and juice of 1 lime
- 1/2 teaspoon sweetener, such as agave syrup, to taste
- Finely sliced chives and chive blossoms
- Thinly slivered radishes
- Dill, mint, and cilantro sprigs
- 1/3 cup shelled pistachios or walnuts
Method
- 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.
