Makes: 6 large servings or 8 small ones
Ingredients
Quick Pickled Radishes
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1/4
cup apple cider vinegar
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1/4
cup water
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1
tablespoon sugar
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1
teaspoon salt
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1
teaspoon mustard seeds
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5
allspice berries
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5
peppercorns
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6 to 7
radishes, cleaned and sliced thinly
Chilled Avocado, Yogurt, and Charred Serrano Soup
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4
ripe avocados
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2
cups plain yogurt
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1
English cucumber, roughly chopped
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Juice and zest of 1/2 lime
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2
cups water, or more as needed
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2
scallions, whites and greens thinly sliced
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6
serrano peppers, charred and roughly chopped
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Salt
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Freshly ground black pepper
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Quick pickled radishes, to garnish
Directions
Quick Pickled Radishes
- In a saucepan over medium heat, heat all ingredients (except for radishes), stirring until the sugar dissolves. Remove from heat and let cool. Strain into a large jar over thinly sliced radishes and store in the fridge until planned use. They’ll last for a while in a tightly-sealed container.
Chilled Avocado, Yogurt, and Charred Serrano Soup
- Add the avocado, yogurt, cucumber, and lime juice and zest to a blender or food processor and purée. Add water as needed to achieve the desired thickness of the soup.
- Pour the puree into a bowl and fold in most of the charred serranos and scallions, and season with salt and pepper to taste.
- Garnish with pickled radishes and the extra scallions and serranos. Serve immediately.
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Photo by Mark Weinberg
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Photo by Mark Weinberg