Friday, July 30, 2010

chilled avocado tarragon bisque

Chilled Avocado Tarragon Bisque

A California Avocado Commission avocado bisque recipe was the inspiration for my heart healthy version made with non-fat milk and non-fat yogurt. Avocados contribute good fats to one's diet and they're low in saturated fat and cholesterol-free. Non-fat dairy ingredients in my recipe complement the rich avocado, resulting in a perfect balance that is good for the heart. The lovely fragrant tarragon, creamy colorful avocado, and tangy yogurt marry well together. The method is so simple you can make it for lunch today, yet it is also elegant enough to serve at your next summer dinner party.

  • 1 ripe avocado (medium/large)

  • 1 c. non-fat milk

  • 1/2 t. chopped tarragon

  • 1/2 t. sea salt

  • 2 T. non-fat Greek yogurt

Bring non-fat milk to a simmer (do not boil). Add tarragon and salt, stir then remove from heat. Let steep one hour.

Place the meat of one avocado in a food processor or blender. Add milk mixture and yogurt. Blend well. Chill. Serve. Our heart healthy version is garnished simply with sliced avocado and a sprig of tarragon. But we will be jazzing it up for our next dinner party!

Here are some ideas for garnish:

  • roasted poblano chile/ lime juice/ tortilla strips

  • grilled avocado/ cilantro/ lime juice

  • creme fraiche/ chive

  • chile oil/ diced tomato/ arugula

Please share your ideas for a zippy garnish!

Lori Lynn

Taste With The Eyes

where the image is meant to titillate and inspire the cook


David T. Macknet

Sounds quite tasty!

I think I'd garnish with thin slices of green onion.

I can also think of endless variations (first of which, of course, would be to make something including onions and capsicum, to bring it closer to the flavor of guacamole).

Sanjeeta kk

Lovely color, like the thick and creamy texture.


Wonderful click and tempting dish

Sweatha Sanjana

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Wonderful texture and simply awesome


gorgeous post dear.


That looks delicious!
I think some slices of tomato or cherry tomato and some sprigs of parsley would make a nice garnish, or maybe a spoon of thick yogurt on the top and sprinkling chopped chives over it.

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