Chilled tomato soup with pesto
1 medium, white, chopped
1 medium clove(s), minced
2 large, peeled, seeded, and chopped
2 cup(s), loosely packed leaves
Fresh lemon juice
1 medium clove(s)
- Heat the oil in a medium saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Stir in the tomatoes and broth; bring to a boil. Reduce the heat and simmer until the tomatoes are falling apart, 15–20 minutes.
- Transfer to a blender or food processor and puree. Transfer the soup to a bowl and refrigerate, tightly covered, at least 2 hours.
- To make the pesto, in a food processor or blender puree the basil, lemon juice, pine nuts, garlic, salt, and pepper. With the machine running, drizzle in the oil; puree. Serve the soup, topped with a dollop of the pesto.