Chilled Tomato Soup with Basic pesto

Ingredients

• 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.

Method

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.