Chilled Cucumber, Avocado And Buttermilk Soup With Bug Salsa

By Valli Little

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All you have to do is throw all your ingredients of Chilled Cucumber, Avocado And Buttermilk Soup With Bug Salsa

  1. 3 telegraph cucumbers
  2. Flesh of 1 avocado
  3. 1 1/2 cups (375ml) buttermilk
  4. 2 tablespoons lemon juice
  5. 2 garlic cloves
  6. 1 cup creme fraiche
  7. 1/4 cup (60ml) olive oil
  8. 1 tablespoon chopped mint
  9. 2 teaspoons caster sugar
  10. 3 teaspoons white wine vinegar
  11. Meat from 2 cooked Balmain or Moreton Bay bugs*
  12. 1 small red onion, finely chopped
  13. 1/4 cup (60ml) olive oil
  14. 1 tablespoon lemon juice
  15. 1 tablespoon chopped mint

The instruction how to make Chilled Cucumber, Avocado And Buttermilk Soup With Bug Salsa

  1. Peel the cucumbers, leaving a little skin on for colour, and set aside half a cucumber for salsa. Halve remaining cucumbers lengthways and remove and discard the seeds. Roughly chop cucumbers and place in a bowl with remaining ingredients. Place in a blender in batches and process until smooth. Season with salt and pepper. Chill until ready to serve.
  2. To make the bug salsa, roughly chop the bug meat and place in a bowl with the onion. Finely dice the reserved cucumber and add to the bowl with the oil, lemon juice and mint. Season well with salt and pepper and refrigerate until ready to serve.
  3. To serve, ladle the chilled soup into bowls or glasses and garnish with a generous spoonful of the bug salsa.

Nutritions of Chilled Cucumber, Avocado And Buttermilk Soup With Bug Salsa

fatContent: 487.799 calories
saturatedFatContent: 45 grams fat
carbohydrateContent: 16 grams saturated fat
sugarContent: 10 grams carbohydrates
fibreContent: 10 grams sugar
proteinContent:
cholesterolContent: 11 grams protein
sodiumContent: 84 milligrams cholesterol

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