{recipe} Red Pepper-Pistachio Bisque

This amazing raw soup recipe comes to us from Amber Shea Crawley.

INGREDIENTS (FOR BISQUE)

1 cup unsweetened almond milk
1 cup filtered water
1 tsp lemon juice
1 shallot, peeled and chopped
2 red bell peppers, stemmed, seeded, and chopped
1 serrano pepper, stemmed, seeded, and chopped (optional)
2 tsp sweet Hungarian paprika
1 tsp sea salt (or to taste)
½ tsp ground cumin
½ tsp ground cardamom
¼ cup raw pistachios, soaked
¼ cup raw cashews, soaked
1 small or ½ large ripe avocado, pitted and peeled

INGREDIENTS (FOR PISTOU)

½ cup packed fresh flat-leaf parsley
¼ cup dry raw pistachios
1 Tbsp nutritional yeast*
1/8 tsp sea salt (or to taste)
2 tsp extra-virgin olive oil

*Nutritional yeast is not raw, but it is used in many raw recipes to add a cheesy, salty flavor, and still has many nutritional benefits.

INSTRUCTIONS
I like to make the pistou first: combine the parsley, pistachios, nutritional yeast, and sea salt in the bowl of a food processor. (A mini one works best here). Pulse until coarsely chopped. Add the olive oil, and process until the mixture is finely chopped. Set aside.

To make the bisque, combine all ingredients except avocado in a high-speed blender. Blend to combine, add the avocado, and blend again until very smooth. You can either serve the bisque room-temperature, or chill it for a few hours before serving, or even gently warm it on the stove over low heat* or in a dehydrator. Top each serving of soup with ¼ of the reserved pistou. I also added some freshly ground black pepper. The nutty, herby pistou gives the bisque just the right amount of texture. This smooth soup makes a great pre-dinner appetizer or a perfect light lunch. Enjoy!

* Heating the soup over a stove is not a truly raw process because it is difficult to ensure the food is not heated too much – for that, you’ll definitely want to warm the soup in your dehydrator rather than on the stove.

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PLEASE TAKE NOTE! We were psyched when Amber Shea Crawley agreed to join forces with uncooking101.com to bring you best of the raw and living food world! We LOVE (seriously) Amber’s recipes and want to keep a good relationship with her. Out of respect for how awesome sauce Amber and her creations are, PLEASE do not repost her recipe without her direct permission. You may, however, and we even hope you will, post the link to Facebook or anywhere you like to get your friends over to the recipe. Thank you!

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ANY QUESTIONS? COMMENTS? Just type whatever you have to say below. We’d love to hear from you, no matter what it is. Well, as long as it is related to the bisque in some way!