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Home Cooked Meal: Charred Tomato and Espresso Bisque Soup

By Tim Reinbold, The College of Idaho


Charred Tomato & Espresso Bisque Soup,
Courtesy of The College of Idaho

This recipe was crafted by Tim Reinbold, executive chef, College of Idaho in Caldwell, Bon Appetit
6 Heirloom tomatoes, char-grilled and cooled
1 Small onion, diced
2 cups Cream
1 Clove garlic
2-4 Shots of espresso
Fresh tarragon

1. Sauté the onion and garlic until translucent.
2. Add diced tomato and simmer until all three ingredients
are cooked together.
3. Puree and strain the mix through chinois.
4. Return the ingredients to heat and add cream and espresso to taste.
5. Season with salt and white pepper and garnish with chopped tarragon.

The College of Idaho
(208) 459.5025