Cucumber Avocado Bisque Food

COLD CUCUMBER-AVOCADO SOUP

Cold Cucumber-Avocado Soup image

Provided by Food Network

Time 4h

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 large cucumber peeled, seeded and cut into 2-inch chunks
1 large, ripe avocado, peeled
2 scallions (green and white parts included) chopped
1 cup chicken broth
3/4 cup sour cream
2 tablespoons lemon juice
1/2 teaspoon freshly ground pepper, or to taste
Garnish: Dollop of sour cream, chopped chives or scallions

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.

AVOCADO BISQUE SOUP

Avocado Bisque Soup image

Time estimates include standing for 1 hour (not you.... the soup!) and chilling for 2. Recipe courtesy of the California Avocado Commission.

Provided by Sandi From CA

Categories Vegetable

Time 3h40m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

3 quarts milk
1/3 cup fresh tarragon leaves, chopped
1 tablespoon salt
12 Hass avocadoes (about 6 lbs.)
1/2 cup fresh lemon juice
1/4 teaspoon cayenne pepper (to taste)
sour cream, as needed for garnish

Steps:

Combine milk, tarragon, and salt; bring to a simmer. (Do not boil).
Remove from heat; let stand 1 hour.
Meanwhile, puree avocado and lemon juice until smooth.
When milk is ready, whisk in avocado mixture, then stir in cayenne.
Chill at least 2 hours to marry flavors.
To serve chilled, garnish 1 cup soup with a swirl of sour cream. To serve hot, heat 1 cup soup, garnish with a swirl of sour cream.

Nutrition Facts : Calories 671.6, Fat 53.4, SaturatedFat 13.9, Cholesterol 51.2, Sodium 1072.3, Carbohydrate 40.8, Fiber 17.7, Sugar 1.1, Protein 17.2

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