Chilled Tomato Bisque

This is a wonderful summer soup that is best served chilled. It is a great accompaniment to grilled chicken and a salad.

Serves: 6Hands-on: 15 minutesTotal: 2 hoursDifficulty: Easy

Serves: 6


  • 2 lbs. ripe tomatoes, chopped
  • 3 scallions, chopped
  • 1⁄2 medium red bell pepper, seeded and chopped
  • 2 cloves garlic, peeled and crushed
  • 2 cups chicken stock
  • 1 tsp. sugar
  • 3⁄4 cup plain low-fat yogurt
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. freshly ground black pepper
  • 1⁄8 tsp. crushed red pepper
  • 1 Tbsp. chopped basil


  • In a large saucepan, combine tomatoes, scallions, red pepper, garlic, stock, and sugar; bring to a boil, reduce to a simmer, and cook for about 15 minutes. Remove from the heat and let cool.
  • In a blender or a food processor, purée soup until smooth. Strain soup through a fine-mesh sieve into a bowl. Cover and refrigerate until chilled. Stir in yogurt, salt, black pepper and crushed red pepper. Serve in chilled bowls, garnished with basil.