By Chef: Amber Crawley
Posted: May 21, 2012
A creamy, refreshing, paprika laced red bell pepper bisque topped with a delicious vibrant green pistachio parsley pistou (pine-nut-less pesto) which gives the smoothness of the soup a nice amount of nutty texture. Enjoy as the centerpiece of your meal or as an appetizer for lunch or dinner
Yield: 12 truffles
For the bisque:
- 1 cup unsweetened almond milk
- 1 cup filtered water
- 1 tsp lemon juice
- 1 shallot, peeled and chopped
- 2 red bell peppers, stemmed, seeded, and chopped
- 1 serrano pepper, stemmed, seeded, and chopped (optional)
- 2 tsp sweet Hungarian paprika
- 1 tsp sea salt (or to taste)
- ½ tsp ground cumin
- ½ tsp ground cardamom
- ¼ cup raw pistachios, soaked
- ¼ cup raw cashews, soaked
- 1 small or ½ large ripe avocado, pitted and peeled
For the pistou:
- ½ cup packed fresh flat-leaf parsley
- ¼ cup dry raw pistachios
- 1 Tbsp nutritional yeast
- 1/8 tsp sea salt (or to taste)
- 2 tsp extra-virgin olive oil
1) combine the parsley, pistachios, nutritional yeast, and sea salt in the bowl of a food processor. (A mini one works best here). Pulse until coarsely chopped. Add the olive oil, and process until the mixture is finely chopped. Set aside.
1) combine all ingredients except avocado in a high-speed blender.
2) Blend to combine, add the avocado, and blend again until very smooth.
You can either serve the bisque room-temperature, or chill it for a few hours before serving, or even gently warm it on the stove over low heat or in a dehydrator.
Top each serving of soup with ¼ of the reserved pistou. I also added some freshly ground black pepper.
— Coconut milk, soymilk, or another unsweetened nondairy milk in place of almond milk
— Vegetable broth in place of filtered water (if using broth, decrease sea salt to ½ tsp)
— ¼ cup chopped red onion in place of shallot
— Yellow or orange bell peppers in place of red
— Any small, hot pepper in place of serrano
— Additional cashews in place of pistachios (in the bisque)
— Walnuts or almonds in place of pistachios (in the pistou)
— Fresh cilantro in place of flat-leaf parsley