Chilled Tomato Bisque

A smooth, refreshing gazpacho-style soup made by blending bread, tomatoes, peppers, and cucumber with olive oil and pesto.

Vegetarian Healthy Summer Tomato Cold Soup

Estimated Nutrition

Calories

189.1

kcal / serving

756.2 kcal total

Carbs

11.7g

per serving

46.8 g total

Fat

14.7g

per serving

58.6 g total

Protein

2.6g

per serving

10.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Caster Sugar

CondimentsSauces

tsp

Sherry Vinegar

tsp

Tomato Ketchup

tsp

Pesto

GrainsCereals

slice

White Country Bread

crusts removed and broken into large crumbs

Liquids

200

Tomato Juice

NutsSeeds

0.5

clove

Garlic

peeled and finely chopped

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

Extra Virgin Olive Oil

servings

Olive Oil Cubes

frozen in ice cube moulds

Vegetables

0.5

piece

Red Chili

seeded and finely diced

225

Plum Tomatoes

peeled and seeded

piece

Spring Onions

finely sliced

0.5

piece

Red Pepper

roasted or grilled, peeled, seeded and diced

0.25

piece

Cucumber

peeled, seeded and roughly diced

Method

Place the bread in a food processor or blender.

Add vinegar, garlic, sugar, and chili while running the machine and blend until smooth.

Slowly incorporate 30ml of olive oil until absorbed.

Add tomatoes, ketchup, 200ml tomato juice, spring onions, red pepper, cucumber, and pesto gradually.

Blend until the mixture forms a smooth emulsion.

Season to taste with salt and pepper.

Serve chilled with frozen olive oil cubes.