RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1002
| View Recipe |
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| Recipe Name: |
Chilled Roasted Tomato Soup with Pesto |
| Source: |
, August 2002 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Soup |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.98
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Serve with breadsticks. |
| Comments: |
For a picnic, transport the soup in a thermos.
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Ingredients:
1 Cup basil, fresh packed
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Directions:
Prepare barbecue (medium-high heat). Lightly oil a grill rack. 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; discard. Grill tomatoes, flattened pepper, and top and bottom slices of pepper until skins are charred, turning occasionally, about 7 minutes for tomatoes and 10 minutes for pepper; transfer to plate to cool. Peel tomatoes and pepper; coarsely chop pepper.
Puree tomatoes, pepper, ½ cup tomato-vegetable juice, cucumbers, onion and half of the garlic in processor until almost smooth. Transfer to bowl. Add 1 ½ cups tomato-vegetable juice; season soup to taste with salt and pepper.
For pesto:
Finely chop basil leaves, pine nuts, and 1 clove of garlic in processor. With machine running, add oil and puree until almost smooth. Season pesto to taste with salt and pepper. (Soup and pesto can be made 1 day ahead. Cover separately and refrigerate.)
Divide soup among 6 bowls. Top each with 1 spoonful pesto. |
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| Nutrition per Serving: |
| Calories: |
210 |
Total Carbs: |
40.7 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
6.0 |
Protein: |
8.49 |
| Fiber: |
3.80 |
Sodium: |
1761.28 |
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