Cucumber Avocado Bisque Recipes
COLD CUCUMBER-AVOCADO SOUP
Steps:
- In a food processor or blender combine the cucumber, avocado and scallions. Pulse until the mixture is thoroughly chopped.
- Add broth, sour cream and lemon juice and continue to process until smooth.
- Season with salt and pepper to taste and chill for 4 to 6 hours.
- Taste for seasoning and serve in chilled bowls with garnish.
CUCUMBER AVOCADO BISQUE
I am not sure where this came from. It was one of the many recipes in my Mothers Soup binder. I fixed it one evening when I was having neighbors over. I did double it and it worked just fine. The recipe below is the original one.
Provided by Gone Fishin
Categories Low Protein
Time 5m
Yield 3-4 MUGS, 3 serving(s)
Number Of Ingredients 7
Steps:
- Blend all ingrediants in food processor for 10-15 seconds. cover and chill.
- serve in mugs or soup bowls. garnish with a little paprika or fresh chopped parsley.
Nutrition Facts : Calories 268.9, Fat 22.1, SaturatedFat 11, Cholesterol 36.1, Sodium 549.5, Carbohydrate 14.6, Fiber 3.2, Sugar 3.9, Protein 6.1
CUCUMBER SOUP WITH WASABI-AVOCADO CREAM
Steps:
- Purée cucumbers with water, vinegar, and 2 teaspoons kosher salt in batches in a blender until smooth.
- Mash together avocado, lime juice, and remaining teaspoon kosher salt until smooth. Whisk in yogurt, wasabi paste, chives, and pepper to taste.
- Just before serving, blend soup with ice in batches until smooth. Serve topped with avocado cream.
CUCUMBER SOUP WITH WASABI-AVOCADO CREAM
Make and share this Cucumber Soup with Wasabi-Avocado Cream recipe from Food.com.
Provided by Sharon123
Categories Brunch
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Puree cucumbers with water, vinegar, and 2 teaspoons kosher salt in batches in a blender until smooth.
- Mash together avocado, lime juice, and remaining teaspoon kosher salt until smooth.
- Whisk in yogurt, wasabi paste, chives, and pepper, to taste.
- Just before serving, blend soup with ice in batches until smooth.
- Serve topped with avocado cream.
- Enjoy!
- Note: Soup (before blending with ice) and avocado cream may be made 1 day ahead and kept, separately, chilled and covered.
Nutrition Facts : Calories 103.3, Fat 6.4, SaturatedFat 1.6, Cholesterol 5.3, Sodium 897.5, Carbohydrate 10.7, Fiber 3.1, Sugar 4.7, Protein 3.2
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