Avocado Bisque Recipes

NO COOK AVOCADO BISQUE (RACHAEL RAY)

No Cook Avocado Bisque (Rachael Ray) image

A great summer time soup. 30 minute meal by Rachael Ray. I serve mine aside a wedge salad topped with blue cheese dressing. Fabulous! If you are looking to save a little time, simply place a dollop of salsa on the top and sprinkle with feta. NOTE: I made this today and I suggest that you use 2 large avocados in the soup itself (not just 1 as per the recipe). I also recommend that you just use 1 cup (more or less) to thin out the soup instead of crushing ice cubes (not sure why you do that when you put it in the fridge to chill anyway). Lastly, we LOVED the crumbled feta on the top (actually made the dish to be honest) so don't leave this step out.

Provided by januarybride

Categories Low Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 large avocados
2 cups buttermilk
4 scallions, green and white parts sliced separately
1 lemon, juice and rind of, grated
16 ice cubes
salt
1 lb tomatoes, coarsely chopped
3 ounces feta cheese, crumbled
6 ounces tortilla chips

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.

Nutrition Facts : Calories 520.1, Fat 33, SaturatedFat 7.8, Cholesterol 25, Sodium 564, Carbohydrate 49, Fiber 11.9, Sugar 11.6, Protein 14

AVOCADO BISQUE

AVOCADO BISQUE image

Categories Appetizer Sauté Vegetarian Quick & Easy Avocado Fall

Yield 6 people

Number Of Ingredients 11

Ingredients

1 Tablespoon unsalted butter
2 Small celery ribs, chopped
1 small onion, chopped
1 small zucchini, chopped
1 jalapeno pepper, seeded if desired, minced
2 cups Chicken stock or vegetable stock
Â½ teaspoon ground cumin
Â½ teaspoon dried mint
2 large ripe avocados, peeled and pitted
1/3 cup whipping cream
salt

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

Chilled Avocado Soup image

Provided by Marcela Valladolid

Categories appetizer

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

3 tablespoons olive oil
1 cup diced white onion
1 serrano chile, stemmed, seeded, and diced
3 garlic cloves, minced
Salt, for seasoning, plus 1 teaspoon
4 firm ripe avocados, halved, pitted, peeled and mashed
4 cups chicken broth
1/4 cup fresh lemon juice
1/4 cup chopped fresh cilantro leaves
2 cups water
1 teaspoon freshly ground black pepper
1/2 cup Mexican sour cream or creme fraiche, whisked to soften*
Crostini or croutons, for serving, optional

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.

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Step 1. 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 …
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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.

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