Chilled Roasted Tomato Soup With Pesto Recipe

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Servings: 6

Ingredients

Cost per serving $1.80 view details
  • 1 lrg red bell pepper
  • 2 lb tomatoes
  • 2 c. canned tomato-vegetable juice (such as V-8)
  • 1 x cucumber peeled, seeded, and minced
  • 3 x green onions minced
  • 1 x garlic clove peeled Salt to taste Freshly-grnd black pepper to taste
  • 1 c. fresh basil leaves - (packed)
  • 2 Tbsp. pine nuts
  • 1 x garlic clove peeled
  • 1/3 c. extra-virgin extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
  • 6 x purchased breadsticks for serving

Directions

  1. For soup: Prepare barbecue (medium-high heat). Lightly oil grill rack.
  2. Cut 1-inch-wide slice from top and bottom of bell pepper and reserve. Cut pepper open lengthwise and press flat. Cut off ribs and remove seeds; throw away.
  3. Grill tomatoes, flattened pepper, and top and bottom slices of pepper till skins are charred, turning occasionally, about 7 min for tomatoes and 10 min for pepper; transfer to plate to cold. Peel tomatoes and pepper; coarsely chop pepper.
  4. Puree tomatoes, pepper, 1/2 c. tomato-vegetable juice, and next 3 ingredients in processor till almost smooth. Transfer to bowl. Add in 1 1/2 c. tomato-vegetable juice; season soup to taste with salt and pepper.
  5. For pesto: Finely chop basil leaves, pine nuts, and garlic in processor. With machine running, add in oil and puree till almost smooth. Season pesto to taste with salt and pepper. (Soup and pesto can be made 1 day ahead. Cover separately and chill.)
  6. Divide soup among 6 bowls. Top each with 1 spoonful pesto; serve with breadsticks.
  7. This recipe yields 6 servings.
  8. Comments: For a picnic, transport the soup in a thermos.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 197g
Recipe makes 6 servings
Calories 53  
Calories from Fat 16 30%
Total Fat 1.9g 2%
Saturated Fat 0.16g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 10mg 0%
Potassium 450mg 13%
Total Carbs 8.44g 2%
Dietary Fiber 2.6g 9%
Sugars 5.16g 3%
Protein 2.14g 3%
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