Avocado soup with slivered almonds and pistachios

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

This is a wonderful cookbook that specialises in soups for all seasons. Deborah Madison is one of the first chefs to start the farm-to-table movement in the Bay Area, and her recipes reflect her expertise with vegetables and fresh produce. I have a number of her wonderful cookbooks, each one a masterpiece. This book made me fall in love with soups and taught me how to make a great one.

For more wonderful soup recipes from this cookbook, click here. 

Ingredients:

2 cups buttermilk

1 cup Greek yoghurt

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 to 1 teaspoon agave syrup, or to taste. 

1 small cucumber, partially peeled and micro-diced. 

Toppings:

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.