Best No Cook Avocado Bisque Rachael Ray Recipes

Veal and Avocado image

Provided by Rachael Ray : Food Network

Time 11m

Yield 2 servings

Number Of Ingredients 10

1 ripe Hass avocado
1 wedge fresh lemon
2/3 pound veal scallops
Salt and pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 tablespoon butter, cut into pieces
1/4 cup dry vermouth or white wine
3 to 4 tablespoons cream, 3 turns of the pan
1 tablespoon fresh thyme leaves, to garnish
2 tablespoons chopped or snipped chives, to garnish

Steps:

Cut avocado in half all around and down to the pit. Twist the avocado to separate the halves. Hit the pit with your knife to pop it out. Scoop the avocado out of each half of skin with a large spoon. Slice the avocado and squeeze a little lemon juice on it to retard the browning. Reserve the avocado.
Season the scallops of veal with salt and pepper. Heat the extra-virgin olive oil and butter in a large skillet over medium to medium high heat. Add the veal and cook 2 minutes on each side. Remove the veal to a platter or individual plates. Add vermouth or wine to the pan and deglaze it, lifting up any color or veal bits. Add cream and stir it in. Turn off the heat and let cream bubble 1 minute. Arrange the avocado on the scallops of veal. Strap the meat and avocado with sauce and garnish with a generous sprinkle of chopped thyme or chives.

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.