We bring you most exotic combinations ever. The match so different, not meant to be is what brings you the most amazing tastes. In the choices made by us we generally choose the extremes that does not match; here’s one for you on your plate. This creamy, paprika-laced red bell pepper bisque, along with a parsley-pistachio pistou for the topping; makes you the lavish combination.
This is what makes your next recipe; the heat of Thai chilies and the nutty Pistachio puree. A creamy, nutty vegetable soup to keep you going on your long hot summer day. So here’s a simplification to its ingredients unknown and an innovation to keep up your newness.
How much time it will take:
Ingredients for Red Pepper-Pistachio Bisque:
For the bisque:
|Unsweetened almond milk||1 cup|
|Lemon juice||1 tsp|
|Shallot (peeled and chopped)||1 unit|
|Red bell peppers (stemmed, seeded, and chopped)||2 units|
|Serrano pepper (stemmed, seeded, and chopped)||1 unit|
|Sweet Hungarian paprika||2 tsp|
|Ground cumin||½ tsp|
|Ground cardamom||½ tsp|
|Pistachios (raw and soaked)||¼ cup|
|Cashews (raw and soaked)||¼ cup|
|Ripe avocado (pitted and peeled)||1 small unit|
For the pistou:
|Flat-leaf parsley||½ cup|
|Pistachios (dry raw)||¼ cup|
|Nutritional yeast||1 tbsp|
|Olive oil||2 tsp|
Important notes about ingredients:
- Coconut milk, soymilk, or another unsweetened nondairy milk in place of almond milk can be used.
- 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 (shallot is a type of onion and is used for pickling or as a substitute for onion).
- Yellow or orange bell peppers in place of red can be used (capsicum species).
- The serrano pepper is a type of chili pepper that originated in the mountainous regions of the Mexican states of Puebla and Hidalgo. Any small, hot pepper can be used in place.
- Fresh cilantro in place of flat-leaf parsley can be used. Parsley of a variety with large flat leaves, popular in southern Europe.
How to make Red Pepper-Pistachio Bisque | Recipe:
- 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.
- Your Pistou is ready.
- To make the bisque, combine all ingredients except avocado in a high-speed blender.
- 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.
Your summer soup is ready. Serve it on along day to cut through your hunger.
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