Chilled cucumber, avocado and buttermilk soup with bug salsa

Cooking Soups Chilled cucumber, avocado and buttermilk soup with bug salsa

Here is a stylish entree to wow your guests this Christmas - beautiful Australian seafood bathes in a refreshing bowl of cucumber soup.

Lables: Egg free Fish free Gluten free Peanut free Sesame free Soy free Tree nut free Wheat free
  1. Peel the cucumbers, leaving a little skin on for colour, and set aside half a cucumber for salsa. Halve remaining cucumbers lengthways and remove and discard the seeds. Roughly chop cucumbers and place in a bowl with remaining ingredients. Place in a blender in batches and process until smooth. Season with salt and pepper. Chill until ready to serve.
  2. To make the bug salsa, roughly chop the bug 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, ladle the chilled soup into bowls or glasses and garnish with a generous spoonful of the bug salsa.

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3 telegraph cucumbers
Flesh of 1 avocado
1 1/2 cups buttermilk
2 tbsp lemon juice
2 garlic cloves
1 cup creme fraiche
1/4 cup olive oil
1 tbsp chopped mint
2 tsp caster sugar
3 tsp white wine vinegar
Meat from 2 cooked Balmain or Moreton Bay bugs*
1 small red onion, finely chopped
1/4 cup olive oil
1 tbsp lemon juice
1 tbsp chopped mint

Adv

Autors
Preparation time
25
Cooking time
Difficulty
Hard
Serves
people
Method
Baking
Category
Soups
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