Red Pepper-Pistachio Bisque

This  creamy, paprika-laced Red Pepper-Pistachio Bisque from Practically Raw by Amber Shea Crawley comes together in a flash, and is very versatile. It  can be served warm on cold snowy evenings or chilled on warm days. It’s especially tasty with a dollop of herby pesto on top, but feel free to serve it plain if you prefer.

Ingredients:

• 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

Instructions:

Combine all ingredients except avocado and pesto in a high-speed blender and blend until smooth. 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.

Substitutions:

• Pistachios: additional cashews
• Shallot: 1/4 cup chopped red onion
• Almond Milk: Coconut Milk (page 31) or any other unsweetened nondairy milk

Yield: 4 Servings 

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