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Avocado Soup with Herbs, Slivered Radishes, and Pistachios

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This vibrant chilled avocado soup is a refreshing vegetarian dish, perfect for warm afternoons or as an elegant summer starter. The creamy base of ripe avocado and tangy buttermilk is elevated by a fragrant blend of garden herbs, including dill, tarragon and coriander. It is a sophisticated, no-cook recipe that celebrates raw, seasonal ingredients with a beautiful balance of citrus and mild heat from the jalapeño.

Packed with healthy fats and probiotics from the yoghurt, this nutrient-dense soup is as nourishing as it is delicious. The contrast between the velvety puree and the crunchy topping of slivered radishes and toasted pistachios adds a wonderful textural dimension. Serve it well-chilled in small bowls for a light lunch or a cleansing first course at your next garden dinner party.

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Ingredients for Avocado Soup with Herbs, Slivered Radishes, and Pistachios

  • 475ml low-fat buttermilk

  • 240ml yoghurt, 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 spring onions, 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 coriander

  • 1/2 jalapeño chilli, seeded and chopped

  • Zest and juice of 1 lime

  • 1/2 teaspoons sweetener, such as agave syrup, to taste

  • Finely sliced chives and chive blossoms

  • Thinly slivered radishes

  • Dill, mint, and coriander sprigs

  • 1/3 cup shelled pistachios or walnuts

How to make Avocado Soup with Herbs, Slivered Radishes, and Pistachios

  1. Puree the buttermilk, yoghurt, avocado, and a quarter of the peeled cucumber in a blender until smooth, then pour it into a bowl.

  2. Mash the garlic with 1/2 teaspoons salt and stir it into the puree along with the spring onions, herbs, chilli, and lime zest. Season to taste with salt, pepper, lime juice, and sweetener, if needed. Seed and finely dice the remaining cucumber and add to the soup. Cover and refrigerate until well chilled. Just before serving, taste and correct the seasonings.

  3. Ladle the soup into bowls, then cover the surface with the chives, radishes, herb sprigs, and pistachios.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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