Avocado, Radish and Basil Soup

By LRay

Ingredients

• 2 chilled avocados (7 to 8 ounces each)
• 3 cups cold water
• 1 1/2 teaspoons coarse salt
• 1 1/2 cups basil leaves
• 3 trimmed large radishes
• Freshly ground pepper
• Julienned radish and basil leaves (optional)

Details

Servings 5
Adapted from marthastewart.com

Preparation

Step 1

Directions

Scoop flesh from avocados and puree with water, salt, and basil in a blender until smooth. Add radishes, and pulse until chunky, about 4 times. Season with pepper. Refrigerate until cold, about 1 hour. Stir well, and garnish with julienned radish and basil leaves if desired before serving.