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Avocado soup with slivered almonds and pistachios

Updated: Apr 24, 2021

Another wonderful, cooling, summer soup from Deborah Madison. This soup is refreshing (all the herbs), creamy (Avocado), and has texture (Nuts and cucumber). So good on a hot day!

For more recipes from this book click here.


2 cups buttermilk

1 cup Greek yogurt

1 large avocado, diced

1 cucumber, peeled and diced

1 large garlic clove, diced

Sea salt and ground pepper to taste

2 scallions, whites and fresh young green parts, diced 

2 tablespoons dill, fresh

1 tablespoon chives

1 tablespoon of each: marjoram, tarragon, oregano (dried is ok)

1 tablespoon fresh cilantro

1/2 jalapeño, diced (optional)

Zest and juice of 1 lemon

1/2-1 teaspoon agave syrup, or to taste. 

1 small cucumber, partially peeled and micro diced. 


Radish, cut into fine slivers

Chives, finely diced

Finely diced cilantro, and dill

1/3 cup shelled and salted pistachios

Add all the ingredients up to the small cucumber to a bowl and mix well. Purée with a hand blender, or in a blender till smooth and creamy. Taste the seasonings and salt and adjust to suit your palate. Mix in the micro diced cucumbers. Set aside to cool in the fridge. 

Ladle the soup into a bowl or cup. Top with the toppings and enjoy. 

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