Chilled tomato bisque
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
Dietary Vegetarian
From Saturday Kitchen
Based on a gazpacho but smooth instead of chunky this soup is wonderfully refreshing on a hot summer's day.
Method
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Place the bread in a food processor or blender. With the machine running add the vinegar, garlic, sugar and chili, and blend until smooth.
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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, spring onions, red pepper, cucumber and pesto. Continue to blend to form a smooth emulsion. Season to taste with salt and black pepper.
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Serve with frozen olive oil cubes
Ingredients
- 1 slice white country bread, crusts removed and broken into large crumbs
- 2 tsp sherry vinegar
- ½ garlic clove, peeled and finely chopped
- 1 tsp caster sugar
- ½ red chili, seeded and finely diced
- 30ml/1fl oz extra virgin olive oil
- 225g/8oz plum tomatoes, peeled and seeded
- 2 tsp tomato ketchup
- 200ml/7fl oz tomato juice
- 2 spring onions, finely sliced
- ½ red pepper, roasted or grilled, peeled, seeded and diced
- ¼ large cucumber, peeled, seeded and roughly diced
- 2 tsp pesto
- salt and freshly ground black pepper
- frozen olive oil cubes (place olive oil in ice cube moulds and freeze)
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