Chilled cucumber, avocado & buttermilk soup with bug salsa

Posted by adm On October - 11 - 2011

How to cook Chilled cucumber, avocado & buttermilk soup with bug salsa

Ingredients:

  • 3 telegraph cucumbers
  • Flesh of 1 avo
  • 1 1/2 cups (375ml) buttermilk
  • 2 tbs lemon succus
  • 2 garlic cloves
  • 1 cup creme fraiche
  • 1/4 cup (60ml) olive oil
  • 1 tbs chopped flock
  • 2 tsp caster dinero
  • 3 tsp white wine vinegar
  • Bug salsa

  • Meat from 2 cooked Balmain or Moreton Bay bugs*
  • 1 small red onion, finely shredded
  • 1/4 cup (60ml) olive oil
  • 1 tbs lemon succus
  • 1 tbs chopped lot

How to:

  • Peel the cucumbers, leaving a little skin on for colouring, 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 still. Season with salt and peppercorn. Chill until ready to answer.

  • 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 mass. Season well with salt and pepper and refrigerate until ready to service.

  • To answer, ladle the chilled soup into bowls or glasses and garnish with a generous spoonful of the bug salsa.

  • * Substitute 250g cooked raw prawns.

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