Return to Content

Tomato-Cucumber Bisque with Avocado

Tomato-Cucumber Bisque with Avocado
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Serves 6-8

Serve as an appetizer for a special meal, or for lunch or supper accompanied by a salad, French bread, and dry white wine. Also good heated. --The Harvest at the Village inn, Lenox, Massachusetts

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 2 tablespoons butter
  • 2 cloves garlic, coarsely chopped
  • 1 small onion, chopped
  • 3 cucumbers, peeled, seeded, and cut into half-inch pieces
  • 4 cups canned tomatoes in juice
  • 2 cups chicken broth
  • 1 tablespoon chopped fresh dill or 1 teaspoon dried dill
  • 1 cup heavy cream Salt and freshly ground pepper to taste
  • 2 avocados, peeled and diced


Melt butter in 2-quart saucepan. Add garlic, onion, and cucumber pieces and gently sauté for 15 minutes. Do not allow to brown. Add tomatoes, chicken broth, and dill, and simmer for 45 minutes. Remove from heat and puree in a food processor or blender. Add the cream and salt and pepper to taste. Stir in the diced avocados. If the soup is to be served cold, chill for at least 4 hours.
Updated Wednesday, April 2nd, 2008

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111