Chilled Tomato Soup with Basic pesto



  • 1 kg very ripe tomatoes
  • 2 tbsp Extra Virgin Olive Oil
  • 150 ml tomato juice
  • 7 cm piece of cucumber finely chopped
  • 1 yellow pepper, roasted, skinned, deseeded, chopped
  • 1 small red onion finely chopped
  • 1 tbsp balsamic vinegar
  • 2 tbsp torn basil leaves
  • Salt & pepper to taste.


Puree tomatoes in food processor or blender pass through sieve into a bowl.
Thin to creamy consistency with extra virgin olive oil and tomato juice.
Mix in all remaining ingredients.
Chill to serve.
Serve with basil pesto and strips of roasted yellow pepper – drizzle over with extra virgin olive oil.

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