Raw red pepper-pistachio bisque
First things first: the winner of last week’s mini-giveaway is Carrie over at Moves ‘N Munchies! Email your mailing address to almostveganchef AT gmail DOT com, and I’ll get your signed book mailed out to you ASAP.
That reminds me, as well, that I’ve changed my blog URL to almostveganchef.com. I’ve been meaning to for awhile now, but I finally did it! Don’t worry, though; any and all links to almostveganblog.com are still valid, so no need to update bookmarks or anything like that. Just thought I’d mention the snazzy new name.
Today I’ve got a simple little raw bisque for you. It was 84 degrees in Kansas City yesterday, so I found myself in the mood for a refreshing raw soup. Based off what I had on hand, I came up with this creamy, paprika-laced red bell pepper bisque, along with a lightning-quick parsley-pistachio pistou (which is simply the French word for a pine-nut-less pesto) to dollop on top. As usual, you’ll find all manner of substitution options below.
For the bisque:
1 cup unsweetened almond milk
1 cup filtered water
1 tsp lemon juice
1 shallot, peeled and chopped
2 red bell peppers, stemmed, seeded, and chopped
1 serrano pepper, stemmed, seeded, and chopped (optional)
2 tsp sweet Hungarian paprika
1 tsp sea salt (or to taste)
½ tsp ground cumin
½ tsp ground cardamom
¼ cup raw pistachios, soaked
¼ cup raw cashews, soaked
1 small or ½ large ripe avocado, pitted and peeled
For the pistou:
½ cup packed fresh flat-leaf parsley
¼ cup dry raw pistachios
1 Tbsp nutritional yeast
1/8 tsp sea salt (or to taste)
2 tsp extra-virgin olive oil
– Coconut milk, soymilk, or another unsweetened nondairy milk in place of almond milk
– 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
– Yellow or orange bell peppers in place of red
– Any small, hot pepper in place of serrano
– Additional cashews in place of pistachios (in the bisque)
– Walnuts or almonds in place of pistachios (in the pistou)
– Fresh cilantro in place of flat-leaf parsley
I like to make the pistou first: 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.
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. I also added some freshly ground black pepper.
The nutty, herby pistou gives the bisque just the right amount of texture. This smooth soup makes a great pre-dinner appetizer or a perfect light lunch. Enjoy!
Yield: 4 servings.
Per serving: 249 calories, 18.4g fat (3g sat), 16.5g carbs, 6g fiber, 8g protein.