Quick Entrees

Chilled cucumber, avocado and buttermilk soup with bug salsa

Name: Chilled cucumber, avocado and buttermilk soup with bug salsa
Prep time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 3 telegraph cucumbers; Flesh of 1 avocado; 1 1/2 cups (375ml) buttermilk; 2 tablespoons lemon juice; 2 garlic cloves; 1 cup creme fraiche; 1/4 cup (60ml) olive oil; 2.00 tablespoon chopped mint; 2 teaspoons caster sugar; 3 teaspoons white wine vinegar; Meat from 2 cooked Balmain or Moreton Bay bugs*; 1 small red onion, finely chopped; 1 tablespoon lemon juice

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Chilled cucumber, avocado and buttermilk soup with bug salsa

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Here is a stylish entree to wow your guests this Christmas - beautiful Australian seafood bathes in a refreshing bowl of cucumber soup.

3 telegraph cucumbers
Flesh of 1 avocado
1 1/2 cups (375ml) buttermilk
2 tablespoons lemon juice
2 garlic cloves
1 cup creme fraiche
1/4 cup (60ml) olive oil
1 tablespoon chopped mint
2 teaspoons caster sugar
3 teaspoons white wine vinegar

Bug salsa

Meat from 2 cooked Balmain or Moreton Bay bugs*
1 small red onion, finely chopped
1/4 cup (60ml) olive oil
1 tablespoon lemon juice
1 tablespoon chopped mint

Method

1.

Peel the cucumbers, leaving a little skin on for colour, and set aside half a cucumber for salsa. Halve remaining cucumbers lengthways and remove and discard the seeds. Roughly chop cucumbers and place in a bowl with remaining ingredients. Place in a blender in batches and process until smooth. Season with salt and pepper. Chill until ready to serve.
2.

To make the bug salsa, roughly chop the bug meat and place in a bowl with the onion. Finely dice the reserved cucumber and add to the bowl with the oil, lemon juice and mint. Season well with salt and pepper and refrigerate until ready to serve.
3.

To serve, ladle the chilled soup into bowls or glasses and garnish with a generous spoonful of the bug salsa.