Best No Cook Avocado Bisque Rachael Ray Recipes

No Cook Avocado Bisque (Rachael Ray) image

Provided by januarybride

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

2 large avocados
2 cups buttermilk
4 scallions, green and white parts sliced separately
1 lemon, juice and rind of, grated
16 ice cubes
salt
1 lb tomatoes, coarsely chopped
3 ounces feta cheese, crumbled
6 ounces tortilla chips

Steps:

Using a blender, 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, blend in the ice cubes, 1 at a time, until smooth.
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 4 bowls. Top with the avocado salad and tortilla chips.
Serve with the remaining tortilla chips on the side.

Nutrition Facts : Calories 520.1, Fat 33, SaturatedFat 7.8, Cholesterol 25, Sodium 564, Carbohydrate 49, Fiber 11.9, Sugar 11.6, Protein 14

Rachael Ray's Avocados With Creamy Maque Choux image

Provided by BecR2400

Categories Corn

Time 27m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon extra virgin olive oil
1/2 red onion, chopped
1 jalapeno pepper, seeded and finely chopped
1 small red bell pepper, seeded and chopped
4 ears fresh corn on the cob, husked
1 dash sugar
1 dash cayenne pepper
1 dash salt
2 tablespoons butter
2 ripe avocados
1 lime, juice of
coarse salt

Steps:

Heat a skillet over moderate heat.
Add the olive oil, onion, jalapeno and bell pepper, and saute 2 or 3 minutes.
Working on a plate to catch the milky juices, scrape corn off the cob.
Break up kernels and pour into the skillet.
Combine with peppers and onions.
Season with sugar, cayenne and salt.
When mixture bubbles, reduce heat to a simmer.
Cut butter into pieces, stir into corn mixture, and simmer until creamy, 5 to 7 minutes.
Cut the avocados in half lengthwise and remove the pits.
Squeeze lime over the avocados to keep them from browning and season with a little coarse salt.
Fill the avocado with maque choux, allowing the corn to spill down and over the sides.
The ripe avocado is spooned away from its skin with bites of creamy, warm corn and peppers.
Great served with tilapia, or other fresh fish.

Avocado Boats image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 5m

Yield 6 servings

Number Of Ingredients 7

3 ripe Hass avocados
1 lemon
Hot sauce, several drops (recommended: Tabasco)
Extra-virgin olive oil, for drizzling
2 small plum tomatoes, seeded and chopped
2 scallions, chopped
Coarse salt

Steps:

Cut into and all around the pit of each avocado, down to the pits. Twist the avocados and separate them. Whack the corner of your knife into each pit and remove it. Using a large spoon, scoop out each avocado half and arrange them on a plate. Dress the avocados with lemon juice, a few drops of hot sauce and a drizzle of extra-virgin olive oil. Combine the tomatoes and scallions and season with salt. Fill the avocados with plum tomatoes and serve.

Chili Lime Avocados image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 7

2 ripe Haas avocados
2 limes
1 teaspoon sugar
1 teaspoon chili powder
1/2 teaspoon salt
3 tablespoons extra-virgin olive oil
Chopped chives or cilantro for garnish, optional

Steps:

Halve avocados and remove pit. Roll limes or heat in microwave for 10 seconds to get juices flowing. Halve the limes. Rub the avocado halves gently with 1/2 lime to retard the browning. Juice limes into small bowl and mix with sugar, chili powder and salt using a fork or small whisk. Add extra-virgin olive oil in a slow stream while mixing dressing. Pour dressing into the cavities of avocados, distributing it equally and serve. Garnish with chives or cilantro as an optional garnish.