This velvety chilled tomato bisque seasoned with pesto and black pepper will make your taste buds sing!


  • 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 chilli, 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)


  • 1.

    Place the bread in a food processor or blender. With the machine running add the vinegar, garlic, sugar and chili, and blend until smooth.

  • 2.

    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.

  • 3.

    Serve with frozen olive oil cubes.

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