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Red Pepper-Pistachio Bisque Recipe | |
Soup | |
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Ingredients:
2 medium red bell peppers, seeded and chopped1/4 cup pistachios, soaked for 2 to 4 hours and drained 1/4 cup cashews, soaked for 2 to 4 hours and drained 1 small shallot, peeled and chopped 1 small jalapeno or serrano pepper, stemmed and seeded (optional) 1 cup Almond Milk (preferably unsweetened) 1 cup filtered water 2 teaspoons sweet paprika 2 teaspoons lemon juice 1 teaspoon sea salt, or to taste 1/2 teaspoon ground cumin 1/4 teaspoon ground cardamom 1 small or Vi large ripe Hass avocado, pitted and peeled 4 tablespoons Basil-Parsley Pesto (optional)
Directions:
Combine all ingredients except avocado and pesto in a high-speed blender and blend until smooth. Add the avocado and blend again until very smooth.Make It Raw: Transfer the bisque to a large bowl or container and warm it in the dehydrator for 1 hour before serving. Alternatively, serve the soup at room temperature or chill it in the refrigerator for a few hours before serving. Make It Cooked: Transfer the bisque to a medium saucepan and gently warm it on the stove over low heat. To serve, divide the bisque among 4 shallow bowls. Spoon 1 tablespoon of the pesto in the center of each bowl, if desired. 4 SERVINGS
A creamy, paprika-laced red bell pepper bisque such as this is just begging for a dollop of herby pesto on top, but feel free to serve it plain if you prefer.
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