Heart Healthy Chilled Avocado Tarragon Bisque


Heart Healthy Chilled Avocado Tarragon Bisque

A California Avocado Commission avocado bisque recipe was the inspiration for my heart healthy version made with non-fat milk and non-fat yogurt. Avocados contribute good fats to one’s diet and they’re low in saturated fat and cholesterol-free. Non-fat dairy ingredients in my recipe complement the rich avocado, resulting in a perfect balance that is good for the heart. The lovely fragrant tarragon, creamy colorful avocado, and tangy yogurt marry well together.  The method is so simple you can make it for lunch today, yet it is also elegant enough to serve at your next summer dinner party.


  • 1 ripe avocado (medium/large)
  • 1 c. non-fat milk
  • 1/2 t. chopped tarragon
  • 1/2 t. sea salt
  • 2 T. non-fat Greek yogurt

Bring non-fat milk to a simmer (do not boil). Add tarragon and salt, stir then remove from heat. Let steep one hour.

 


Place the meat of one avocado in a food processor or blender. Add milk mixture and yogurt. Blend well. Chill. Serve. Our heart healthy version is garnished simply with sliced avocado and a sprig of tarragon. But we will be jazzing it up for our next dinner party!

Here are some ideas for garnish:

  • roasted poblano chile/ lime juice/ tortilla strips
  • grilled avocado/ cilantro/ lime juice
  • creme fraiche/ crab/ chive
  • smoked trout/ lemon
  • chopped bacon/ tomato/ arugula
  • shrimp/ chile oil

Please share your ideas for a garnish!

32 thoughts on “Heart Healthy Chilled Avocado Tarragon Bisque”

  1. Very nice. Though I love avocado, I’ve actually never had avocado soup. Good idea to use the non-fat products because you get enough richness from the avocado. How about feta and kalamata olives as a garnish?

  2. This looks and “smells” refreshing and wonderful! I love tarragon but use it very rarely. I can just sense that the two flavors would pair wonderfully together!

    1. Hi Cristina – Since this is not the kind of soup you would eat a big bowl of, like chicken noodle soup, I would say this recipe makes plenty for two servings, and is even good for three servings. Thanks for your comment.
      LL

  3. What a lovely and refreshing chilled soup! Tarragon is underused in my opinion…I have some in my crisper right now. ..and some Greek yogurt. No excuse not to make this ASAP.

  4. LL,
    I love me some avodaco! I make guacamole almost every weekend in the summer!

    You are so lucky to have California avocados all the time, we only seem to get them from Mexico and they are hit or miss.

    Stace

  5. Oh lady, you’ve hit home here with me! Aguate and tarragon are two of my faves. I don’t think I’ve ever used them together. Great looking bisque. I can smell it here. I’ll try it out and let you know how it worked out for me… Nice job!

  6. I feel like running to the store and buy avocado NOW!

    I have learned the hard way to be careful when buying tarragon here:
    There is the good fragrant one, the so-called French, and there’s a Russian one, and that one tastes more of soap than anything else.

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