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Year of the Soup: Week 35

People have been pushing me towards gazpacho.  I do not like gazpacho, and I do not want to make it.  I’m sticking to my guns on that one.  But I do see the merit in expanding my horizons into chilled soups.  To that end, I thought nothing could be better than chilled Avocado Chipotle Bisque.  I love avocado.  This should be a no-brainer.

Unfortunately, the ickiness factor of this recipe is alarmingly high.  It’s consistency reminded us of the remnants of John’s cold (gross, but true), which made it highly unappealing.  It also boasts a high oddity factor – for some strange reason this soup tastes like bacon.  Something to do with the smokiness of the chipotle and the oils in the avocado must produce this flavor, and it’s slightly off-putting coming from a cold green soup.  Especially for a vegetarian.

In the end, neither John nor I could take more than three bites of this one, and it met it’s fate in the garbage disposal.  I mourn a bit for the delicious avocados that went into this recipe.  They could have been put to many, many better uses.

Avocado Chipotle Bisque

  • medium avocados, diced (2 cups)
  • 1 Tbs olive oil, hemp oil, or avocado oil
  • 1/4 cup lime juice
  • 2 Tbs. white miso paste
  • 1 1/2 tsp. minced fresh rosemary or
  • 2/3 tsp. dried rosemary
  • 1/2 tsp. chipotle powder
  • chopped tomato or red pepper for garnish

1. Place all ingredients and 3 & 1/2 cups water in blender or food processor, and purée until smooth.

2. Divide Bisque among 4 bowls, and top each serving with 2 Tbs. diced tomatoes and 2 Tbs. diced bell pepper.

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