{recipe} Red Pepper-Pistachio Bisque


in Raw Food Recipe

[Note from the Uncooking101 Team: I am SO excited! We will be spending this week with {Amber Shea Crawley} and some of her AWESOME recipes from her book {Practically Raw}. To kick us off we have a PERFECT cold weather soup that can even be HEATED! (At low temperatures, of course! :-))]

From {Practically Raw} by Amber Shea Crawley. ©2012 Amber Shea Crawley. Used by permission from Vegan Heritage Press.

Raw Red Pepper-Pistachio BisqueRed Pepper-Pistachio Bisque
Servings: 4 Servings

Measuring cups and spoons
High-speed blender
Large bowl or container
Dehydrator (optional)
Medium saucepan (optional)

2 medium red bell peppers, seeded and chopped
1/4 cup pistachios, soaked for 2 to 4 hours and drained
1/4 cup cashews, soaked for 2 to 4 hours and drained
1 small shallot, peeled and chopped
1 small jalapeño or Serrano pepper, stemmed and seeded (optional)
1 cup almond milk
1 cup filtered water
2 teaspoons sweet paprika
2 teaspoons lemon juice
1 teaspoon sea salt, or to taste
1/2 teaspoon ground cumin
1/4 teaspoon ground cardamom
1 small or 1/2 large ripe Hass avocado, pitted and peeled

1. Combine all ingredients except avocado in a high-speed blender and blend until smooth.
2. Add the avocado and blend again until very smooth.

MAKE IT RAW: Transfer the bisque to a large bowl or container and warm it in the dehydrator for 1 hour before serving. Alternatively, serve the soup at room temperature or chill it in the refrigerator for a few hours before serving.

MAKE IT COOKED: Transfer the bisque to a medium saucepan and gently warm it on the stove over low heat.

To serve, divide the bisque among four shallow bowls.

Pistachios: additional cashews
Shallot: 1/4 cup chopped red onion
Almond Milk: coconut milk or any other unsweetened nondairy milk


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!


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! 🙂

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