Chilled Avocado, Yogurt, and Charred Serrano Soup with Quick Pickled Radishes
Makes 6 large servings or 8 small ones
Quick Pickled Radishes
1/4cup apple cider vinegar
1teaspoon mustard seeds
6 to 7radishes, cleaned and sliced thinly
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
2cups plain yogurt
1English cucumber, roughly chopped
Juice and zest of 1/2 lime
2cups water, or more as needed
2scallions, whites and greens thinly sliced
6serrano peppers, charred and roughly chopped
Freshly ground black pepper
Quick pickled radishes, to garnish
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.