Iced Tomato Bisque with Avocado and Basil Sorbet

Russ Myers


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

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4 servings


Food Processor


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
2 Tbs. pesto
2 Tbs. basil leaves, chopped

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Other Desserts
Main Ingredient: Vegetable
Regional Style: English