Chilled Avocado, Yogurt, And Charred Serrano Soup With Quick Pickled Radishes

1. 1

   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.

2. 2

   Add the avocado, yogurt, cucumber, and lime juice and zest to a blender or food processor and puree. Add water as needed to achieve the desired thickness of the soup.

3. 3

   Pour the puree into a bowl and fold in most of the charred serranos and scallions, and season with salt and pepper to taste.

4. 4

   Garnish with pickled radishes and the extra scallions and serranos. Serve immediately.

* Per serving · 4 servings · Values may vary.