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Chilled Tomato Bisque

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

VegetarianHealthySummerTomatoCold Soup

Estimated Nutrition

Per Serving Total
Calories 189.1 kcals 756.2 kcals
Carbohydrates 11.7 grams 46.8 grams
Fat 14.7 grams 58.6 grams
Protein 2.6 grams 10.4 grams
Cook Time
0 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
1
tsp
Caster Sugar
CondimentsSauces
2
tsp
Sherry Vinegar
2
tsp
Tomato Ketchup
2
tsp
Pesto
GrainsCereals
1
slice
White Country Bread
crusts removed and broken into large crumbs
Liquids
200
ml
Tomato Juice
NutsSeeds
0.5
clove
Garlic
peeled and finely chopped
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
OilsFats
30
ml
Extra Virgin Olive Oil
1
servings
Olive Oil Cubes
frozen in ice cube moulds
Vegetables
0.5
piece
Red Chili
seeded and finely diced
225
g
Plum Tomatoes
peeled and seeded
2
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

Steps

  • 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.