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 green onions, chopped
  • ½ medium red bell pepper, seeded and chopped
  • 2 cloves garlic, peeled and crushed
  • 2 cups chicken stock
  • 1 tsp. sugar
  • ¾ cup plain low-fat yogurt, divided
  • ½ tsp. salt
  • ½ tsp. freshly ground black pepper
  • ⅛ tsp. crushed red pepper


  • In a large saucepan, combine the tomatoes, green onions, 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 the soup until smooth. Strain the soup through a fine-mesh sieve into a bowl. Cover and refrigerate until chilled. Stir in ¼ cup yogurt, salt, black pepper and crushed red pepper. Serve in chilled bowls garnished with a dollop of remaining yogurt.