Ingredients:
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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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