Chilled tomato soup with pesto
2
Points®
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Easy
Vine-ripened tomatoes are a must for this soup, so if you need to ripen a few, plan ahead. Ripen tomatoes by putting them with an apple in a paper bag pierced with a few holes. Let stand at room temperature for two to three days. The vibrant homemade pesto adds tons of flavor to this delicious soup. Because it is so versatile and easy to make, plan to also use it to spoon over a piece of broiled white fish or to accent a rice salad. Or consider combining it with chopped tomatoes on toasted bread rounds for a tasty Italian-style appetizer.
Ingredients
Olive oil
1 tsp
Onion
1 medium, white, chopped
Garlic
1 clove(s), minced
Tomato
2 large, peeled, seeded, and chopped
Vegetable broth
1 cup(s)
Fresh basil
2 cup(s), loosely packed leaves
Fresh lemon juice
2 Tbsp
Pine nuts
½ Tbsp
Garlic
1 clove(s)
Table salt
¼ tsp
Black pepper
⅛ tsp
Olive oil
1 Tbsp