Prep Time
20 Mins
Chill Time
30 Mins
Yield
Serves 4 (makes 1 qt.) (serving size: 1 cup)
Photo: Thomas J. Story

How to Make It

Step 1

Halve, pit, and peel avocados and set aside 1 half. Coarsely chop remaining avocados. In a blender, whirl buttermilk, yogurt, chopped avocados, dill, chopped mint, garlic, and chile until smooth.

Step 2

Pour soup into a bowl. If you'd like it thinner, stir in about 1/4 cup cold water. Stir in 1 1/2 tbsp. lemon juice and 1 tsp. salt. Chill until very cold, 30 minutes. "It's supposed to be refreshing, like chilled borscht or gazpacho," Fletcher says.

Step 3

Coarsely shred radishes. Cut reserved half avocado into small dice and sprinkle with a little salt and lemon juice.

Step 4

Taste soup and add more lemon juice or salt if you like. Ladle into bowls. Place a tuft of radishes and a small spoonful of avocado in center of each serving. Grate a little feta over soup and top with mint leaves. Serve immediately (toppings will sink).

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