Chilled Tomato Soup With Cilantro Pesto

By á-170456

Ingredients

• PESTO:
• 2 teaspoons vegetable oil
• 1 medium onion chopped (1 cup)
• 4 pounds ripe tomatoes quartered
• 1 teaspoon sugar
• 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

Details

Servings 6

Preparation

Step 1

* Note: Toast almonds in small, dry skillet over medium heat, frequently shaking pan, until almonds are lightly browned, about 4 minutes.

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.

This recipe yields 6 servings.

Per Serving: 120 Cal; 4g Prot; 6g Total Fat (1 Sat. Fat); 17g Carb.; 1mg Chol; 48mg Sod.; 4g Fiber.