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

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.

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