Chilled Tomato Soup with Arugula Pesto Recipe

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Chilled Tomato Soup with Arugula Pesto

 

Chilled Tomato Soup with Arugula Pesto Recipe

Tomato soup has always been one of my favorites. But hot soup in the summer just doesn’t always quite make it. 😉 A few years ago, we posted one of my all time favorite Gazpacho soup recipes.  Its a perfect summer soup, especially if you have a vegetable garden.  Today’s recipe also fits into that category.  Use those delicious ripe tomatoes for this chilled soup.  You will need about 2 to 3 pounds of tomatoes for this recipe.  If you can use a variety of tomatoes, do that and it will produce a wonderful flavor of soups.  Grape or cherry tomatoes will give the soup a touch of sweetness and flavor.  Plum and beefsteak tomatoes will give the soup body.

You top this soup with an arugula pesto sauce.  If you don’t care for arugula, you can substitute other fresh herbs such as basil, cilantro or mint or make a combination of herbs.

Also since I am talking about pesto, here are a few of our LRWC pesto recipes.  If you decide to opt out of the arugula pesto, either one of these recipes would work well with this soup:

Chilled Tomato Soup with Arugula Pesto

Ingredients:

  • 2 – 3 pounds tomatoes – mix of variety  (cherry, plum, beefsteak)
  • 2 shallots
  • 1 1/2 – 2 tablespoons sun dried tomato paste (add more if soup is too watery)
  • 2 1/2 cups vegetable stock
  • salt and pepper to taste

Arugula Pesto

  • 1 cup Arugula leaves
  • 5 tablespoons olive oil
  • 2 tablespoons pinenuts or walnuts
  • 1 garlic clove
  • 1/3 cup grated Parmesan cheese

Directions:

1. Purée tomatoes and shallots in the food processor or blender. Add sun-dried tomato paste, blend until smooth. Strain the tomato mixture into a pan. Add vegetable stock and bring to boil. Simmer for 4 – 5 minutes. Season with salt and pepper. Let cool then chill in refrigerator for at least four hours.

2. Before serving; prepare the pesto: Purée arugula, oil, nuts and garlic in food processor. Stir the Parmesan cheese into the pesto and mix well.

3. Ladle soup into bowls. Spoon some of the arugula pesto on each portion and serve.

Makes 4 servings

Enjoy!!

 

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Chilled Tomato Soup with Arugula Pesto