Name: Avocado Soup with Herbs, Slivered Radishes, and Pistachios
Yield: 3 1/2 Cups
Ingredients: 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 jalapeño 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

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Avocado Soup with Herbs, Slivered Radishes, and PistachiosCookbook cover image courtesy of Random House

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.

Recipe notes

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