Name: Chilled cucumber, avocado and buttermilk soup with bug salsa
Prep time: 25 min
Total time: 25 min
Yield: 1
Cuisine: australian
Ingredients: 3 telegraph cucumbers; Flesh of 1 avocado; 375ml buttermilk; 42.00 gm lemon juice; 2 garlic cloves; 250.00 gm creme fraiche; 120.00ml olive oil; 40.00 ml chopped mint; 10.00 gm caster sugar; 3 tsp white wine vinegar; Meat from 2 cooked Balmain or Moreton Bay bugs*; 1 small red onion, finely chopped; 21.00 gm lemon juice

Chilled cucumber, avocado and buttermilk soup with bug salsa

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Prep Time:
25 minutes

Cook Time:

Total Time:
25 minutes

Christmas entree: Australian seafood with cucumber soup.

Ingredients:

3 telegraph cucumbers
Flesh of 1 avocado
375ml buttermilk
42.00 gm lemon juice
2 garlic cloves
250.00 gm creme fraiche
120.00ml olive oil
40.00 ml chopped mint
10.00 gm caster sugar
3 tsp white wine vinegar
Meat from 2 cooked Balmain or Moreton Bay bugs*
1 small red onion, finely chopped
21.00 gm lemon juice

Instructions:

Prepare the cucumbers by peeling them, leaving some skin for color, and reserving half for salsa. Cut the rest in half lengthwise, remove seeds, and roughly chop. Combine in a bowl with the rest of the ingredients. Blend in batches until smooth. Season with salt and pepper, and refrigerate until serving.
Prepare the bug salsa by roughly chopping the bug meat and placing it in a bowl with the onion. Finely dice the reserved cucumber and add it to the bowl along with the oil, lemon juice, and mint. Season generously with salt and pepper, then refrigerate until you're ready to enjoy.
Simply pour the chilled soup into bowls or glasses and top off with a generous spoonful of the bug salsa before serving.

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