Chilled Golden Tomato Bisque Recipes

CHILLED TOMATO BISQUE

Chilled Tomato Bisque image

Based on a gazpacho but smooth instead of chunky this soup is wonderfully refreshing on a hot summer's day. Serve with frozen olive oil cubes (place olive oil in ice cube moulds and freeze).

Provided by English_Rose

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 slice white country bread, crusts removed and broken into large crumbs
2 teaspoons sherry wine vinegar
1/2 garlic clove, peeled and finely chopped
1 teaspoon superfine sugar
1/2 red chile, seeded and finely diced
2 tablespoons extra virgin olive oil
8 ounces roma tomatoes, peeled and seeded
2 teaspoons tomato ketchup
7/8 cup tomato juice
2 scallions, finely sliced
1/2 red pepper, roasted, peeled, seeded and diced
1/4 large cucumber, peeled, seeded and roughly diced
2 teaspoons pesto sauce
salt & freshly ground black pepper

Steps:

Place the bread in a food processor or blender. With the machine running add the vinegar, garlic, sugar and chili, and blend until smooth.
Add the extra virgin olive oil until the bread will absorb no more then, a little at a time, add the tomatoes, tomato ketchup, tomato juice, scallions, red pepper, cucumber and pesto. Continue to blend to form a smooth emulsion. Season to taste with salt and black pepper.
Serve with frozen olive oil cubes.

Nutrition Facts : Calories 141.2, Fat 7.5, SaturatedFat 1.1, Sodium 273.7, Carbohydrate 17.2, Fiber 2.1, Sugar 6.5, Protein 2.9

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