Summer Basil Avocado Radish Soup

2 chilled large avocados
3 cups cold filtered water
1 1/2 teaspoons coarse sea salt
1 1/2 cups basil leaves, plus more, julienned, for serving
3 trimmed large radishes
Freshly ground pepper
Radish leaves, julienned (optional)

Scoop flesh from avocados and puree with water, salt, and basil in a blender until smooth. Add radishes, and pulse until chunky, about 4 times. Season with pepper. Refrigerate until cold, about 1 hour. Stir well, and garnish with julienned radish and basil leaves if desired before serving.

This Martha Stewart recipe has been adapted.