Best 3 No Cook Avocado Bisque Rachael Ray Recipes

Calling all soup lovers! If you're looking for a creamy, satisfying, and hassle-free soup recipe, look no further. This article will guide you through the steps to create a delicious no-cook avocado bisque inspired by the renowned chef Rachael Ray. Get ready to indulge in a velvety smooth, refreshing, and incredibly flavorful soup that highlights the natural goodness of avocados. With a handful of simple ingredients and a few quick steps, you'll have a delightful bowl of avocado bisque that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

BRUSCHETTA WITH TOMATO AND BASIL

Bruschetta with Tomato and Basil image

Serve Rachael Ray's easy, healthy Bruschetta with Tomato and Basil appetizer recipe from 30 Minute Meals on Food Network.

Provided by Rachael Ray : Food Network

Categories appetizer

Time 12m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1/2 baguette or crusty long loaf bread, sliced (12 pieces)
2 large cloves garlic, cracked away from skin
Extra-virgin olive oil, for drizzling
3 small plum tomatoes, halved and seeded
20 fresh basil leaves
Coarse salt

Steps:

Preheat broiler to high, (if you prefer you can also grill the bread). Place bread slices on a broiler pan. Char bread on each side under hot broiler, keep an eye on it! Rub toasts with cracked garlic and drizzle with oil. Chop seeded tomatoes and place in a small bowl. Pile basil leaves on top of one another and roll into a log. Thinly slice basil into green confetti and loosely combine with tomatoes. Add a drizzle of oil and a little coarse salt to the bowl and gently toss tomatoes and basil to coat. Pile toasts around the bowl of topping. Place a spoon to scoop topping in bowl and serve.

Nutrition Facts : Calories 279 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 601 milligrams, Carbohydrate 46 grams, Fiber 3 grams, Protein 10 grams, Sugar 1 grams

NO COOK AVOCADO BISQUE (RACHAEL RAY)

No Cook Avocado Bisque (Rachael Ray) image

A great summer time soup. 30 minute meal by Rachael Ray. I serve mine aside a wedge salad topped with blue cheese dressing. Fabulous! If you are looking to save a little time, simply place a dollop of salsa on the top and sprinkle with feta. NOTE: I made this today and I suggest that you use 2 large avocados in the soup itself (not just 1 as per the recipe). I also recommend that you just use 1 cup (more or less) to thin out the soup instead of crushing ice cubes (not sure why you do that when you put it in the fridge to chill anyway). Lastly, we LOVED the crumbled feta on the top (actually made the dish to be honest) so don't leave this step out.

Provided by januarybride

Categories Low Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 large avocados
2 cups buttermilk
4 scallions, green and white parts sliced separately
1 lemon, juice and rind of, grated
16 ice cubes
salt
1 lb tomatoes, coarsely chopped
3 ounces feta cheese, crumbled
6 ounces tortilla chips

Steps:

Using a blender, puree 1 avocado, the buttermilk and scallion whites.
Add the lime peel and three-quarters of the lime juice.
With the machine on low speed, blend in the ice cubes, 1 at a time, until smooth.
Season with salt; refrigerate.
Meanwhile, coarsely chop the remaining avocado and transfer to a medium bowl.
Add the tomatoes, feta cheese, scallion greens and the remaining lime juice.
Divide the soup among 4 bowls. Top with the avocado salad and tortilla chips.
Serve with the remaining tortilla chips on the side.

Nutrition Facts : Calories 520.1, Fat 33, SaturatedFat 7.8, Cholesterol 25, Sodium 564, Carbohydrate 49, Fiber 11.9, Sugar 11.6, Protein 14

PERFECT LOBSTER BISQUE

Perfect Lobster Bisque image

This is a decadent lobster bisque that is surprisingly easy to prepare. Your guests will be impressed and feel pampered. I serve this with salad and hot, buttered French bread.

Provided by LAURA_G123

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 40m

Yield 6

Number Of Ingredients 11

Ingredients

3 tablespoons butter
¼ cup chopped fresh mushrooms
2 tablespoons chopped onion
2 tablespoons chopped celery
2 tablespoons chopped carrot
1 (14.5 ounce) can chicken broth
⅛ teaspoon salt
⅛ teaspoon cayenne pepper
1 ½ cups half-and-half
½ cup dry white wine
½ pound cooked lump lobster meat

Steps:

Melt the butter in a large saucepan over medium-low heat. Add the mushrooms, onion, celery, and carrot. Cook and stir until tender, about 10 minutes. Stir in the chicken broth, and season with salt and cayenne pepper. Bring to a boil, then simmer for 10 minutes.
Pour the vegetable and broth mixture into the container of a blender, and add 1/4 cup of the lobster meat. Cover, and process until smooth. Return to the saucepan, and stir in the half-and-half, white wine, and remaining lobster meat. Cook over low heat, stirring frequently until thickened, about 30 minutes.

Nutrition Facts : Calories 190.9 calories, Carbohydrate 4.7 g, Cholesterol 66.2 mg, Fat 13.1 g, Fiber 0.2 g, Protein 10 g, SaturatedFat 8 g, Sodium 553.6 mg, Sugar 1 g

Tips:

For a creamier soup, use ripe avocados. The riper the avocado, the smoother the soup will be.
When choosing avocados, look for ones that are dark green in color and slightly firm to the touch. Avoid avocados that are bruised or have blemishes.
To prevent the soup from turning brown, add a squeeze of lemon juice or lime juice.
If you don't have a blender, you can mash the avocados with a fork or potato masher until they are smooth.
Serve the soup chilled or at room temperature, garnished with chopped cilantro, crumbled queso fresco, or a drizzle of olive oil.

Conclusion:

This no-cook avocado bisque is a delicious and refreshing soup that is perfect for a light lunch or dinner. It is also a great way to use up ripe avocados. With its creamy texture and zesty flavor, this soup is sure to be a hit with everyone who tries it.