Best 2 No Cook Avocado Bisque Rachael Ray Recipes

Immerse yourself in a culinary voyage with our delectable No-Cook Avocado Bisque, a symphony of flavors that will tantalize your taste buds. This creamy, vibrant soup embodies simplicity and freshness, crafted with ripe avocados, zesty lime, tangy yogurt, and a hint of spice. Served chilled or at room temperature, this bisque promises a refreshing escape from the ordinary.

Indulge in a medley of flavors with our curated collection of recipes, each offering a unique twist on the classic avocado bisque. Discover the Avocado Bisque with Roasted Poblano Cream, where roasted poblano peppers lend a smoky depth to the velvety soup. Embark on a spicy adventure with the Avocado-Tomatillo Bisque, where tomatillos infuse a vibrant tanginess, balanced by creamy avocado and a touch of heat.

Transport your palate to Mexico with our Mexican Avocado Bisque, a culinary fiesta of flavors. Roasted corn, black beans, and zesty lime dance together in a harmonious blend, topped with crunchy tortilla strips for a delightful textural contrast. For a touch of elegance, try the Avocado and Pea Soup, where tender peas add a subtle sweetness, complemented by fresh herbs and a hint of mint.

Each recipe promises a culinary journey, inviting you to savor the diverse flavors and textures that avocado bisque has to offer. Embark on this tasteful exploration and discover your new favorite soup.

Let's cook with our 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

RACHAEL RAY'S AVOCADOS WITH CREAMY MAQUE CHOUX

Rachael Ray's Avocados With Creamy Maque Choux image

Stuffed avocados with a delectable maque choux filling. The ripe avocado is spooned away from its skin with bites of creamy, warm corn and peppers. Goes great with recipe #112775, recipe # 112775 or other fresh fish. From Rachael Ray 30-minute Meals 2.

Provided by BecR2400

Categories Corn

Time 27m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon extra virgin olive oil
1/2 red onion, chopped
1 jalapeno pepper, seeded and finely chopped
1 small red bell pepper, seeded and chopped
4 ears fresh corn on the cob, husked
1 dash sugar
1 dash cayenne pepper
1 dash salt
2 tablespoons butter
2 ripe avocados
1 lime, juice of
coarse salt

Steps:

Heat a skillet over moderate heat.
Add the olive oil, onion, jalapeno and bell pepper, and saute 2 or 3 minutes.
Working on a plate to catch the milky juices, scrape corn off the cob.
Break up kernels and pour into the skillet.
Combine with peppers and onions.
Season with sugar, cayenne and salt.
When mixture bubbles, reduce heat to a simmer.
Cut butter into pieces, stir into corn mixture, and simmer until creamy, 5 to 7 minutes.
Cut the avocados in half lengthwise and remove the pits.
Squeeze lime over the avocados to keep them from browning and season with a little coarse salt.
Fill the avocado with maque choux, allowing the corn to spill down and over the sides.
The ripe avocado is spooned away from its skin with bites of creamy, warm corn and peppers.
Great served with tilapia, or other fresh fish.

Tips:

For the smoothest bisque, use an immersion blender or a high-powered blender.
If you don't have an immersion blender, you can puree the soup in a regular blender in batches. Just be careful not to overfill the blender, or you could end up with soup all over your kitchen.
If you don't have any heavy cream on hand, you can substitute milk or yogurt.
To make the soup more flavorful, you can add a pinch of cayenne pepper or a dash of hot sauce.
If you want a thicker soup, you can add a tablespoon of cornstarch or flour to the soup before blending.

Conclusion:

This no-cook avocado bisque is a delicious and refreshing soup that is perfect for a light lunch or dinner. It is also a great way to use up leftover avocados. The soup is easy to make and can be ready in just 15 minutes. So next time you are looking for a quick and easy soup recipe, give this no-cook avocado bisque a try.