Iced Tomato Bisque with Avocado and Basil Sorbet


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Our thanks to Food from Britain, USA, a British government sponsored enterprise.

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Necedah, WI

Serving Size / Yield

4 servings


  • 4 slices stale white bread, crusts removed
  • 1 Tbs. red wine vinegar
  • 4 cloves garlic, chopped
  • 1 Tbs. granulated sugar
  • 3 oz. olive oil
  • 1 1/2 lbs. tomatoes, peeled and seeded
  • 15 oz. tomato juice
  • 6 spring onions, finely chopped
  • 1 med. cucumber, peeled and chopped
  • 2 sweet red peppers, skinned, seeded, and chopped
  • 2 Tbs. fresh basil, chopped
  • ice cubes
  • salt and white pepper
  • 12 fresh basil leaves
  • Avocado and basil sorbet (yields 24 oz.):
  • 2 ripe avocados, pitted and peeled
  • juice of 1 lemon
  • 4 oz. sugar
  • 6 oz. water
  • salt
  • 2 Tbs. pesto
  • 2 Tbs. basil leaves, chopped

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Crumble bread and place in blender or food processor. Add vinegar and blend. Add garlic and sugar, then blend again. With blender or processor running slowly, add as much olive oil as bread will absorb without becoming oily. Add tomatoes, tomato juice, spring onions, cucumber, red pepper, and chopped basil; blend. Pass through strainer and dilute with ice cubes. Season with salt and white pepper.

Avocado and Basil Sorbet:
Puree avocados with lemon juice. Dissolve sugar in water. Add salt, pesto, and basil. Blend ingredients in food processor until smooth. Put in ice cream machine or in tub in freezer. If in tub, remove from freezer to stir when mixture starts to freeze, then return to freezer.

Pour bisque into 4 cold soup bowls, adding scoop of avocado and basil sorbet to each. Decorate with basil leaves.

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