Avocado Bisque Recipes

NO COOK AVOCADO BISQUE (RACHAEL RAY)

Steps:

• Using a blender, puree 1 avocado, the buttermilk and scallion whites.
• Add the lime peel and three-quarters of the lime juice.
• With the machine on low speed, blend in the ice cubes, 1 at a time, until smooth.
• Season with salt; refrigerate.
• Meanwhile, coarsely chop the remaining avocado and transfer to a medium bowl.
• Add the tomatoes, feta cheese, scallion greens and the remaining lime juice.
• Divide the soup among 4 bowls. Top with the avocado salad and tortilla chips.
• Serve with the remaining tortilla chips on the side.

AVOCADO BISQUE

Steps:

• 1. Melt butter in the pressure cooker over medium heat. Add the celery, onion, zucchini, and jalapeno. Cook uncovered until vegetables begin to soften, 3 to 4 min. Add stock, cumin and mint. 2. Cover and bring up to high pressure. Reduce heat to stabilize pressure and cook 5 minutes. Release pressure. 3. Puree the contents of the cooker in a blender or food processor. Add the avocados and blend again until smooth. Transfer to a serving container and stir in cream and salt to taste. Serve hot or chilled.

CHILLED AVOCADO SOUP

Steps:

• Heat 2 tablespoons of the olive oil in a medium skillet over medium heat. Add the onion, chile and the garlic and cook until slightly soft, about 2 minutes.
• Season with salt, to taste. Remove from the heat and set aside to cool.
• Put the avocados in a large bowl. Add the chicken broth, lemon juice, cilantro, onion mixture, and water. Add, in batches, to a blender and puree until smooth, straining each batch of puree into a large bowl. Stir in the 1 teaspoon of salt and the 1 teaspoon of pepper, then cover and refrigerate until well chilled, about 3 hours.
• Pour the chilled soup into individual bowls. Top each serving with a drizzle of the sour cream. Serve with crostini or croutons, if desired.