Tomato soup garnished with pesto sauce


Tomato soup garnished with pesto sauce

For this recipe you will need:
*** for 3 portions:
1 ½ pounds (700 g) tomatoes
2 bell peppers
1 cucumber
3 cloves garlic
2 tbsp olive oil
1 cup meat broth
1 tsp allspice berries
salt and ground black pepper to taste
half a lemon
bunch of fresh basil leaves, chopped
1 cup pesto sauce
croutons

Preparation:


1. Cut off tops of bell peppers, cut into halves, remove insides and chop.

2. Chop the tomatoes and garlic.

3. Pour the olive oil onto a baking sheet, layer with chopped vegetables and roast in oven at 360 0F (180 0C) for 20 minutes.

4. Peel the cucumber and lemon, cut them into chunks and put into blender.

5. Put chopped basil, roasted vegetables and allspice berries into blender and finely blend.

6. Pour the mix in a saucepan, add the meat broth, bring to a boil and cook for 10 minutes.


This tomato soup can be served cold or hot.

Divide the tomato soup into portion bowls, decorate with basil leaves and serve with croutons and pesto sauce.


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