Chilled Tomato Soup With Cilantro Pesto

Recipe Ingredients

2 teaspoons	10ml	Vegetable oil
1 teaspoon	5ml	Onion - chopped (1 cup) (medium)
4 lbs	1816g / 64oz	Ripe tomatoes - quartered
1 teaspoon	5ml	Sugar
		Pesto
1 cup	16g / 0.6oz	Cilantro leaves - (packed)
1/2 cup	20g / 0.7oz	Fresh flat-leaf parsley leaves - (packed)
1 cup	146g / 5.1oz	Garlic clove - crushed (medium)
1 tablespoon	15ml	Toasted sliced almonds*
1 1/2 tablespoons	22ml	Low-sodium vegetable broth
1 tablespoon	15ml	Parmesan cheese
1 tablespoon	15ml	Olive oil
1 teaspoon	5ml	Lemon 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.

Source:
Vegetarian Times, August 2001

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