chilled cucumber, avocado and buttermilk soup with bug salsa

chilled cucumber, avocado and buttermilk soup with bug salsa

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Here is an elegant dish to impress your guests at Christmas - the beautiful Australian seafood is bathed in a refreshing bowl of soup of cucumber.

The ingredient of chilled cucumber, avocado and buttermilk soup with bug salsa

  1. 3 telegraph cucumbers
  2. Flesh of 1 avocado
  3. 1 1/2 cup (375 ml) buttermilk
  4. 2 tablespoons lemon juice
  5. 2 cloves garlic
  6. 1 cup fresh cream
  7. 1/4 cup (60ml) olive oil
  8. 1 tablespoon of chopped mint
  9. 2 teaspoons sugar powder
  10. 3 teaspoons white wine vinegar
  11. Meat from 2 cooked Balmain or Moreton Bay bugs*
  12. 1 small red onion, finely chopped
  13. 1/4 cup (60ml) olive oil
  14. 1 tablespoon lemon juice
  15. 1 tablespoon of chopped mint

The instruction how to make chilled cucumber, avocado and buttermilk soup with bug salsa

  1. Peel the cucumbers, leaving some skin for color, and set aside half a cucumber for salsa. Halve remaining cucumbers lengthways and remove and discard the seeds. Coarsely chop the cucumbers and place in a bowl with the remaining ingredients. Place them in a blender in batches and process until smooth. Season with salt and pepper. Refrigerate until ready to serve.
  2. For the bug in the salsa, roughly chop the bug of the meat and place in a bowl with the onion. Finely dice the reserved cucumber and add to the bowl with the oil, lemon juice and mint. Season well with salt and pepper and refrigerate until ready to serve.
  3. To serve, pour the soup chilled in bowls or glasses and top with a generous spoonful of the bug of salsa.

Nutritions of chilled cucumber, avocado and buttermilk soup with bug salsa

fatContent: 487.799 calories
saturatedFatContent: 45 grams fat
carbohydrateContent: 16 grams saturated fat
sugarContent: 10 grams carbohydrates
fibreContent: 10 grams sugar
proteinContent:
cholesterolContent: 11 grams protein
sodiumContent: 84 milligrams cholesterol

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