Recipes: Cucumber Avocado Bisque & Basil Corn Salad

Cucumber avocado bisque

2 whole English cucumbers

2 large ripe avocados

¾ cup diced Vidalia onion

1 ½ teaspoon minced garlic

4 tablespoons sour cream

1 ½ cup yogurt

2 cups butter milk

1 teaspoons white pepper

1 teaspoon kosher salt

2 cup vegetable broth

Partially peel cucumbers and sprinkle lightly with salt. Let sit for 30 minutes in strainer over bowl (do not rinse)

Roughly chop the cucumbers and put in food processor.

Add rest of the ingredients except vegetable broth to food processor (blend until smooth)

Transfer soup to large mixing bowl and whisk in veggie broth

Chill for 2 hours garnish with sprig of mint or dill

Bi-colored and basil corn salad

4 ears of bi-colored shucked corn

½ cup red onion

¼ red pepper diced

4 tablespoons apple cider vinegar

4 tablespoons olive oil

1 teaspoon freshly ground black pepper

½ teaspoon molden salt

8-10 bail leaves chiffonade

Bring large pot of salted water to boil (enough water to cover the corn with a few inches)

Carefully add corn to boiling water

Bring back to boil and boil for 2 minutes

Drain corn and while it is cooling you can make the dressing

Whisk all of the ingredients except onion, basil, and red pepper in large mixing bowl

When corn is cool enough to handle cut the kernels off the cobb as close as you can get them to cob

Add corn, red pepper, onion, and basil to mixing bowl and mix until coated in dressing, serve room temp, or chilled. It is yummy ether way.

Maria's Gourmet Catering:


Telephone: 336-379-8646

Address: 2130 Lawndale Drive, Greensboro, NC 27408


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