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

Image may contain Plant Bowl Food and Meal

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.