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Chilled Roasted Tomato Soup with Lime Pesto Salsa


    The beauty of this delicious soup is that it can be served either hot or cold.



    2 Tbsp (30 mL) extra-virgin olive oil
    1 large Vidalia onion, diced
    2 garlic cloves, smashed and minced
    3 cups (750 mL) low-sodium chicken stock
    1 - 28 oz (796 mL) can fire-roasted tomatoes, including juices
    1 red bell pepper, roasted, peeled, and diced
    1 1/2 tsp (7 mL) ground cumin
    1/2 tsp (2 mL) smoked paprika
    Dash of agave syrup
    Salt and freshly ground black pepper, to taste
    1/2 tsp (2 mL) extra-virgin olive oil (optional)

    Lime Pesto Salsa

    1 cup (250 mL) packed fresh basil, washed and drained
    3 Tbsp (45 mL) pine nuts, toasted
    2 Tbsp (30 mL) fresh lime juice
    2 Tbsp (30 mL) extra-virgin olive oil
    1 small garlic clove, minced
    1/2 cup (125 mL) very finely diced zucchini
    1/2 red bell pepper, roasted, peeled, and diced
    Generous pinch of salt (optional)

    Heat 2 Tbsp (15 mL) oil in large saucepan over medium heat. Add onion and garlic, and sauté just until soft but not browned. Stir often.

    Add chicken stock, tomatoes, roasted pepper, cumin, and paprika. Bring to a gentle boil. Reduce heat to low and simmer, covered, for 15 minutes to blend flavours. Season with agave syrup, salt, and pepper to taste. Remove from heat and cool.

    Purée in blender or food processor until mixture is as smooth (or chunky) as you like. Transfer soup to container and refrigerate until cooled, about 4 hours.

    To make Lime Pesto Salsa, combine basil, pine nuts, lime juice, olive oil, and garlic in blender or food processor. Whirl until smooth, scraping down sides of bowl with spatula. Add a little water if necessary. Transfer to small bowl, and stir in zucchini and roasted pepper. Season to taste.

    To serve, ladle chilled soup into small glass bowls. Scatter a little salsa on top. Drizzle with 1/2 tsp (2 mL) olive oil, if desired.

    Serves 8.

    Note: fire-roasted tomatoes in a tin are found in most grocery chains. To make your own roasted tomatoes, toss 2 lbs (1 kg) halved Roma tomatoes with a little extra-virgin olive oil, salt, and pepper. Spread out on baking sheet. Roast in oven at 400 F (200 C) for 45 minutes.

    Each serving contains: 119 calories; 9 g protein; 10 g total fat (1 g sat. fat, 0 g trans fat); 11 g total carbohydrates (5 g sugars, 2 g fibre); 253 mg sodium

    source: "Cool Summer Soups", alive 382, August 2014


    Chilled Roasted Tomato Soup with Lime Pesto Salsa




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