Avocado Bisque

How about a soup that can be served either hot or cold?

This Avocado Bisque fits the bill. It needs a minimum of cooking and has a great flavour. Good in Summer or Winter and really couldn't be much easier to make.

This flexible dish has one more advantage for many people, it is gluten free and can be safely eaten by those with a gluten intolerance.

This is a good recipe to serve cold up at a dinner party, it gets things off to a tasty start and can be prepared well in advance leaving more time for more demanding courses or just more conversation.

Like nearly all our recipes the ingredients are listed to make 2 servings but you can increase the quantity easily by multiplying up by 2 or 3 or more to make 4, 6 or even more servings. The method and timings are unchanged.

To make 2 servings:

300ml Milk

8ml Freah Tarragon, chopped

1 avocado

5ml Lemon Juice

Salt to taste

Cayenne Pepper to taste

100ml Sour Cream to garnish











Around 320KCal per serving, including the Sour Cream

Gently warm the milk, chopped tarragon and salt bringing it all to a very gentle simmer. Don't let it boil.

Take it off the heat and let it stand for about 1 hour.

Puree the avocado with the lemon juice. When the spiced milk is ready, mix the puree with the milk. A hand blender does the job perfectly.

Season with the cayenne pepper to your taste. You may find it needs a little more salt as well.

To serve this soup hot, heat it up until it just starts to simmer.

To serve it cold, put it in the fridge to chill for at least 2 hours.

In either case you can garnish each bowl with a swirl of sour cream. This has been included in the calorie count already so no need to panic.

Alternatively you could garnish with thin slices of cucumber or some chopped chives.

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