Reviews (2) Add Rating & Review 7 Ratings 5 star values: 1 4 star values: 4 3 star values: 1 2 star values: 1 1 star values: 0 Martha Stewart Member Rating: 4 stars 01/04/2015 This is a favorite summer soup for me...it tastes and smells like summer!!! I agree, add some lemon juice to stop it from darkening but definitely a favorite!! Martha Stewart Member Rating: Unrated 08/10/2012 If you are thinking of making this, be aware that it needs to be eaten SOON after it's made. I made a batch in early afternoon, and it was browning by dinner time. (Plastic wrap laid on the surface of the soup helps, as does adding some acid) I love the concept for this recipe, but it really needed some acid to brighten up the flavor, cut some of the richness, and most importantly, keep the soup from browning so fast. (I added the juice of one lemon.)
Back to Avocado, Radish, and Basil Soup All Reviews for Avocado, Radish, and Basil Soup - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 5 avocado-radish-basil-soup-mld108619.jpg
Ingredients Ingredient Checklist 2 chilled avocados (7 to 8 ounces each) 3 cups cold water 1 1/2 teaspoons coarse salt 1 1/2 cups basil leaves, plus more, julienned, for serving 3 trimmed large radishes Freshly ground pepper Radish leaves, julienned (optional)
Gallery Read the full recipe after the video.
Recipe Summary Servings: 5 avocado-radish-basil-soup-mld108619.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 5
Recipe Summary
Servings: 5
Servings: 5
5
avocado-radish-basil-soup-mld108619.jpg
avocado-radish-basil-soup-mld108619.jpg
Ingredients
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, plus more, julienned, for serving 3 trimmed large radishes Freshly ground pepper Radish leaves, julienned (optional)
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.
Reviews (2)
Add Rating & Review 7 Ratings 5 star values: 1 4 star values: 4 3 star values: 1 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: 4 stars 01/04/2015 This is a favorite summer soup for me...it tastes and smells like summer!!! I agree, add some lemon juice to stop it from darkening but definitely a favorite!! Martha Stewart Member Rating: Unrated 08/10/2012 If you are thinking of making this, be aware that it needs to be eaten SOON after it's made. I made a batch in early afternoon, and it was browning by dinner time. (Plastic wrap laid on the surface of the soup helps, as does adding some acid) I love the concept for this recipe, but it really needed some acid to brighten up the flavor, cut some of the richness, and most importantly, keep the soup from browning so fast. (I added the juice of one lemon.)
Reviews (2)
Add Rating & Review 7 Ratings 5 star values: 1 4 star values: 4 3 star values: 1 2 star values: 1 1 star values: 0
Add Rating & Review
7 Ratings 5 star values: 1 4 star values: 4 3 star values: 1 2 star values: 1 1 star values: 0
7 Ratings 5 star values: 1 4 star values: 4 3 star values: 1 2 star values: 1 1 star values: 0
7 Ratings 5 star values: 1 4 star values: 4 3 star values: 1 2 star values: 1 1 star values: 0
5 star values: 1 4 star values: 4 3 star values: 1 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: 4 stars 01/04/2015 This is a favorite summer soup for me...it tastes and smells like summer!!! I agree, add some lemon juice to stop it from darkening but definitely a favorite!! Martha Stewart Member Rating: Unrated 08/10/2012 If you are thinking of making this, be aware that it needs to be eaten SOON after it's made. I made a batch in early afternoon, and it was browning by dinner time. (Plastic wrap laid on the surface of the soup helps, as does adding some acid) I love the concept for this recipe, but it really needed some acid to brighten up the flavor, cut some of the richness, and most importantly, keep the soup from browning so fast. (I added the juice of one lemon.)Martha Stewart Member
Rating: 4 stars 01/04/2015
This is a favorite summer soup for me…it tastes and smells like summer!!! I agree, add some lemon juice to stop it from darkening but definitely a favorite!!
Rating: 4 stars
Rating: Unrated 08/10/2012
If you are thinking of making this, be aware that it needs to be eaten SOON after it’s made. I made a batch in early afternoon, and it was browning by dinner time. (Plastic wrap laid on the surface of the soup helps, as does adding some acid) I love the concept for this recipe, but it really needed some acid to brighten up the flavor, cut some of the richness, and most importantly, keep the soup from browning so fast. (I added the juice of one lemon.)
Rating: Unrated
All Reviews for Avocado, Radish, and Basil Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Avocado, Radish, and Basil Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
