Rated 5.0 stars by 1 users
Soup & Stew
Italian
6 servings
35 minutes
10 minutes
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
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.
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.)
