Chilled Tomato Soup With Cilantro Pesto

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Chilled Tomato Soup With Cilantro Pesto

 

2 teaspoons vegetable oil

1 cup onion, chopped

4 pounds ripe tomatoes, quartered

1 teaspoon sugar

 

Pesto:

1 cup cilantro leaves, packed

1/2 cup fresh flat-leaf parsley leaves, packed

1 medium garlic clove, crushed

1 tablespoon toasted sliced almonds

1 1/2 tablespoons vegetable broth

1 tablespoon Parmesan cheese

1 tablespoon olive oil

1 teaspoon lemon juice

 

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. Serves 6