No-Cook Avocado Bisque

Sometimes you want, so badly to love a recipe... Sometimes no matter how hard you try, you can’t.

I have never made, and Cancy and I have never eaten a cold soup. It was a beautiful, hot Spring day so I thought it would be the perfect time to try a new recipe in the June/July Every Day with Rachael Ray magazine.

So, as we sat down to dinner, we both tried really hard to like it. Cancy summed it up best, I guess, by saying it was like eating guacamole, but as a soup. I stubbornly finished mine off. He gave up and made some quick man food to eat instead. This one did not quite do it for us...

No-Cook Avocado Bisque

2 large avocados
2 Cups Buttermilk
4 scallions, green & white parts sliced separately
Grated peel & juice of 1 lime
16 ice cubes
Salt
1 pound of tomatoes, coarsely chopped
3 ounces Feta Cheese, crumbled
6 ounces tortilla chips

Using a blender (I used my food processor) 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, add blend in the ice cubes, 1 at a time, until smooth. (I only used about 8 ice cubes). 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 bowls. Top with the avocado salad & tortilla chips. Serve with the remaining tortilla chips on the side.