This fresh Greek-inspired soup comes together in minutes. Buttermilk gives it a soupy consistency without changing the yogurt's flavor.

Janet Fletcher
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Credit: Thomas J. Story

Recipe Summary test

20 mins
30 mins
50 mins
Serves 4 (makes 1 qt.) (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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

  • 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).

Nutrition Facts

246 calories; calories from fat 63%; protein 8.2g; fat 17g; saturated fat 4.1g; carbohydrates 18g; fiber 6.1g; sodium 531mg; cholesterol 13mg.