Melissa's Corporate Chefs
Chilled Brandywine Tomato Soup with Pesto
Category
Soup & Stew
Servings
6 servings
Prep Time
35 minutes
Cook Time
10 minutes
Author:
Melissa's Corporate Chefs
Ingredients
-
1 large Organic Red Bell Pepper
-
2 pounds Heirloom Tomatoes, use Brandywine Tomato
-
2 cups V-8 Juice
-
1 Organic Cucumber, peeled, seeded, and chopped
-
3 stalks Organic Green Onions, chopped
-
1 clove Organic Garlic, peeled
-
1 cup Basil, leaves packed
-
2 tablespoons Pine Nuts
-
1 clove Organic Garlic, peeled
-
⅓ cup Extra Virgin Olive Oil
-
6 loaves Breadsticks
Pesto
Directions
Soup
Prepare barbecue (medium-high heat). Lightly oil 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 V-8, and next 3 ingredients in processor until almost smooth. Transfer to bowl.
Add 1½ cups V-8; season soup to taste with salt and pepper.
Pesto
Finely chop basil leaves, pine nuts, and garlic in processor.
Season pesto to taste with salt and pepper. (Soup and pesto can be made 1 day ahead. Cover separately and refrigerate.)
Filed in:
Basil,
Bell Pepper,
Brandywine Tomato,
Chilled Brandywine Tomato Soup with Pesto,
Cucumbers,
Garlic,
Green Onions,
Heirloom Tomatoes,
Organic Bell Peppers,
Organic Cucumbers,
Organic Green Onions,
Pine Nuts,
Soup,
Soup & Stew
