Ingredients Jump to Instructions ↓

  1. Ingredients (serves 6)

  2. 3 telegraph cucumbers

  3. Flesh of 1 avocado

  4. 1 1/2 cups (375ml) buttermilk

  5. 2 tbs lemon juice

  6. 2 garlic cloves

  7. 1 cup creme fraiche

  8. 2 tsp caster sugar

  9. 3 tsp white wine vinegar

  10. Bug salsa

  11. Meat from 2 cooked Balmain or Moreton Bay bugs*

  12. 1 small red onion, finely chopped

  13. 1/4 cup (60ml) olive oil

  14. 1 tbs lemon juice

  15. 1 tbs chopped mint

Instructions Jump to Ingredients ↑

  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.


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