Categories: Avocado, Buttermilk, Cucumber, Herbs, July2916, Soups, Summer

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 Tbs chopped dill
• 1 Tbs sniped chives
• 1 Tbs minced marjoram or oregano
• 1Tbs minced tarragon
• 1 Tbs chopped cilantro
• 1/2 jalopeno chile, seeded and chopped
• Zest and juice of 1 lime
• 1/2 tsp sweetener, such as agave syrup, to taste
• To finish:
• Finely sliced chives and chive blossoms
• Thinly slivered radishes
• Dill, mint, and cilantro sprigs
• 1/3 cup shelled pistachios (or walnuts)

Directions

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 tsp salt and stir it into the puree along with the scallions, herbs, chile, and lime zest. Season to taste with salt and 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.

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