Iced Tomato-Basil Bisque

This is an elegant soup, light and lovely as a lunch or as a first course for a fine dinner. It can be made in advance and then served whenever you are ready.

Serves: 8Hands-on: 20 minutesTotal: 1 hourDifficulty: Medium

Serves: 8


  • 2 Tbsp. corn flour
  • ¼ cup cold water
  • 1 Tbsp. olive oil
  • 1 clove garlic, chopped
  • 1 cup chopped sweet onion
  • 4 medium ripe tomatoes, cored and quartered
  • 1 cup vegetable broth
  • 2 cups all-natural tomato juice
  • 1 tsp. Splenda
  • 1 Tbsp. lime juice
  • 1 large bunch fresh basil, stems removed and torn in small pieces
  • ¼ tsp. salt
  • ⅛ tsp. ground black pepper
  • ½ cup plain low-fat yogurt


  • Combine flour and water to form a smooth paste.
  • Heat the olive oil in a large soup kettle. Stir in the garlic and onions and sauté until soft. Using a wooden spoon, stir in the flour paste, tomatoes, broth, tomato juice, Splenda, lime juice, and basil.
  • Stir in the salt and pepper. Reduce heat to a simmer. Cover and cook for 40 minutes.
  • Cool slightly and purée in a blender. Reheat and stir in the yogurt immediately before serving.