Chilled Roasted Pepper Bisque with Avocado Salsa
Discover the refreshing flavors of our Chilled Roasted Pepper Bisque with Avocado Salsa, a vibrant and healthy dish perfect for warm weather. This recipe marries the sweetness of roasted red and yellow peppers with a creamy base of low-fat yogurt, delivering a delightful balance of taste and texture. The addition of a zesty avocado salsa provides a fresh contrast, enhancing each bowl with a burst of flavor. Sharing this elegant yet simple soup with friends and family will make for a delightful appetizer or a light meal. Ideal for al fresco dining, this bisque is not only delicious but also a feast for the eyes with its stunning colors.
4
Servings
N/A
Calories
10
Ingredients
Ingredients
Extra-virgin olive oil
1 tablespoon (none)
Large onion
1 (chopped)
Salt
1/4 teaspoon (none)
Reduced-sodium chicken broth
2 cups (none)
Roasted yellow peppers
2 (rinsed (from a jar))
Roasted red peppers
2 (rinsed (from a jar))
Low-fat plain yogurt
1 cup (none)
Small avocado
1/2 (finely chopped)
Fresh cilantro
1 tablespoon (chopped)
Fresh lime juice
1 1/2 teaspoons (none)
Instructions
1
In a medium nonstick skillet, heat the olive oil over medium heat.
2
Add the chopped onion and salt, cooking while stirring occasionally until the onion is softened, about 5 minutes.
3
Pour in the chicken broth, bring to a boil, then reduce heat to simmer for 3 minutes. Transfer the mixture to a medium bowl and allow it to cool.
4
Once cool, divide the mixture in half and place one half in a blender. Add the rinsed yellow peppers and 1/2 cup of yogurt and puree until smooth.
5
Transfer the yellow pepper puree to a container with a lid and refrigerate until chilled, approximately 30 minutes.
6
Rinse the blender and add the remaining cooled broth mixture, the rinsed red peppers, and the remaining 1/2 cup of yogurt. Puree until smooth.
7
Transfer the red pepper puree to another container and refrigerate until chilled, about 30 minutes.
8
While the soups are chilling, prepare the avocado salsa by combining the chopped avocado, cilantro, and lime juice in a small bowl.
9
To serve, ladle 1/2 cup of the yellow pepper soup and 1/2 cup of the red pepper soup into each of 4 bowls, allowing the two soups to converge in the center.
10
Top each serving with a generous spoonful of avocado salsa and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Chilled Roasted Pepper Bisque with Avocado Salsa?
It is a refreshing, cold soup made from roasted red and yellow peppers, low-fat yogurt, and a fresh avocado salsa topper.
How many servings does this recipe make?
This recipe makes 4 servings.
What is the total time required for this recipe?
The recipe falls under the category of being prepared in less than 60 minutes.
Is this bisque served hot or cold?
This bisque is served chilled, making it ideal for warm weather.
What are the ingredients for the avocado salsa?
The salsa is made by combining finely chopped avocado, chopped fresh cilantro, and fresh lime juice.
How do I achieve the two-color effect in the bowl?
Ladle 1/2 cup of the yellow pepper soup and 1/2 cup of the red pepper soup into each bowl simultaneously, allowing them to converge in the center.
What kind of yogurt should I use?
The recipe calls for 1 cup of low-fat plain yogurt.
Can I make this recipe vegetarian?
Yes, simply replace the reduced-sodium chicken broth with vegetable broth to make it fully vegetarian.
How many roasted yellow peppers are needed?
You will need 2 roasted yellow peppers, rinsed and typically from a jar.
How many roasted red peppers are needed?
You will need 2 roasted red peppers, rinsed and typically from a jar.
What is the first step in the instructions?
The first step is to heat one tablespoon of extra-virgin olive oil in a medium nonstick skillet over medium heat.
How long should I cook the onion?
Cook the chopped onion for about 5 minutes until it is softened.
How much chicken broth is required?
The recipe requires 2 cups of reduced-sodium chicken broth.
How long should the purees chill in the refrigerator?
Each pepper puree should be refrigerated for approximately 30 minutes until chilled.
What is the preparation for the avocado?
One half of a small avocado should be finely chopped.
How much lime juice is used in the salsa?
The recipe uses 1 1/2 teaspoons of fresh lime juice.
Do I need to rinse the roasted peppers?
Yes, the instructions specify to rinse both the red and yellow roasted peppers before pureeing.
How much salt is added to the onions?
Add 1/4 teaspoon of salt to the onions while they are cooking.
What equipment is needed to make the soup smooth?
A blender is required to puree the pepper and yogurt mixtures until they are smooth.
Is this recipe considered low-fat?
Yes, it is tagged as low-fat and uses low-fat yogurt and minimal oil.
Can I use fresh cilantro?
Yes, the recipe specifically calls for 1 tablespoon of chopped fresh cilantro.
How much olive oil is used?
The recipe uses 1 tablespoon of extra-virgin olive oil.
How do I prepare the onion?
The onion should be chopped before being sautéed in the skillet.
Why should I boil the chicken broth?
The broth is brought to a boil and simmered with the onions to combine flavors before being cooled and pureed.
How much of each soup goes into a bowl?
Each bowl should contain 1/2 cup of the yellow soup and 1/2 cup of the red soup.
Is there any sugar in this recipe?
No added sugar is listed in the ingredients for this recipe.
What type of pepper is used?
The recipe uses roasted red and yellow peppers, which provide sweetness and vibrant color.
Is this soup good for lunch?
Yes, it is tagged as a healthy lunch option or a light meal.
Can I prepare the salsa in advance?
It is best to prepare the avocado salsa while the soups are chilling to ensure the avocado stays fresh.
What gives the bisque its creamy texture?
The creamy texture comes from pureeing the roasted peppers with low-fat plain yogurt.