Chilled Golden Tomato Bisque
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This chilled golden tomato bisque is a sophisticated and refreshing vegetarian starter, perfect for warm summer afternoons. By using ripe yellow tomatoes, you achieve a beautifully vibrant hue and a delicate sweetness that is less acidic than traditional red varieties. The addition of a little honey and a splash of Sherry vinegar balances the flavours perfectly, while a touch of double cream provides a luxurious, velvety texture that feels truly indulgent.
As a light and elegant dish, this cold soup is ideal for garden parties or as a vibrant first course for a seasonal dinner. It is incredibly simple to prepare, requiring only a quick blend and a short time to chill before serving. Finish each bowl with some finely diced red tomatoes and fresh basil for a professional-looking contrast that celebrates the very best of summer produce.
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Ingredients for Chilled Golden Tomato Bisque
450g yellow tomatoes
350ml reduced-sodium chicken broth
80ml double cream
1 teaspoon mild honey
1 teaspoon Sherry vinegar
Pinch of cayenne
Chopped red tomato and basil
How to make Chilled Golden Tomato Bisque
Coarsely chop tomatoes and purée in a blender with broth until smooth. Force through a fine-mesh sieve into a bowl, discarding solids.
Whisk in cream, honey, vinegar, cayenne, and salt to taste.
Quick-chill by setting bowl in an ice bath until cold, about 10 minutes.
Descargo de responsabilidad
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Historia del artículo
La información de esta página ha sido revisada por médicos cualificados.
16 Enero 2026 | Publicado originalmente
Autores:
Editores de recetas del Reino Unido
Revisado por expertos
Editores de recetas del Reino Unido
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