Chilled Tomato Soup With Cilantro Pesto

[Guest guest]

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 low-sodium 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.

Makes 6 servings.

Calories 120, Fat 6 g, Carbs 17 g, Sodium 48 mg, Fiber 4 g.