Cooking Index - Cooking Recipes & IdeasChilled Tomato Soup With Cilantro Pesto Recipe - Cooking Index

Chilled Tomato Soup With Cilantro Pesto

Perfectly ripe tomatoes reign supreme in this refreshing soup. Prepare it several hours in advance so it has time to chill completely. The cilantro pesto makes a flavorful addition. It can also be used on pasta or grilled vegetables.

Courses: Soup, Vegetarian
Serves: 6 people

Recipe Ingredients

2 teaspoons 10mlVegetable oil
1 teaspoon 5mlOnion - chopped (1 cup) (medium)
4 lbs 1816g / 64ozRipe tomatoes - quartered
1 teaspoon 5mlSugar
1 cup 16g / 0.6ozCilantro leaves - (packed)
1/2 cup 20g / 0.7ozFresh flat-leaf parsley leaves - (packed)
1 cup 146g / 5.1ozGarlic clove - crushed (medium)
1 tablespoon 15mlToasted sliced almonds*
1 1/2 tablespoons 22mlLow-sodium vegetable broth
1 tablespoon 15mlParmesan cheese
1 tablespoon 15mlOlive oil
1 teaspoon 5mlLemon juice

Recipe Instructions

* Note: Toast almonds in small, dry skillet over medium heat, frequently shaking pan, until almonds are lightly browned, about 4 minutes.

In large nonstick saucepan, heat oil over medium heat. Add onion and cook, stirring often, until softened, 7 to 8 minutes. Add tomatoes and 2 cups water and bring to a boil. Reduce heat and simmer until tomatoes are completely softened, about 25 minutes.

In food processor or blender, process mixture, in batches if necessary, until smooth. Strain through fine-mesh sieve into large bowl, using a rubber spatula to press mixture through mesh. Add sugar and salt to taste. Cover and chill soup at least 4 hours or overnight.

Make Pesto: In blender or food processor, combine cilantro, parsley, garlic, almonds, cheese, lemon juice and broth. Process until smooth, scraping down sides of bowl when necessary. With motor running, gradually add oil through feed tube and process until well blended. Transfer pesto to small bowl.

Ladle soup into shallow bowls. Garnish each serving with pesto lightly swirled into soup.

This recipe yields 6 servings.

Per Serving: 120 Cal; 4g Prot; 6g Total Fat (1 Sat. Fat); 17g Carb.; 1mg Chol; 48mg Sod.; 4g Fiber.

Vegetarian Times, August 2001


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