Cold Tomato Soup

This was adapted from a recipe in Jane Brody's "Good Food Gourmet." I made a few changes so it is more in keeping with a Nutritarian eating style. This is quick and simple and good enough for company.

• Ready In: 12 mins
• Serves: 4
• Yields: 7 cups

Ingredients

• 1⁄2 cup walnuts, chopped and toasted
• 2 (28 ounce) cans plum tomatoes
• 1  tablespoon dried basil or 1⁄4 cup fresh basil
• 1  tablespoon honey
• 1  tablespoon  balsamic vinegar
• 1⁄8 teaspoon ground black pepper (to taste)

Directions

1. Chop walnuts, then lightly toast in a dry, non-stick frying pan. Stir them constantly so they don’t burn. They are done when they start to turn golden. Set aside.
2. Puree tomatoes in blender or place tomatoes in a large glass or ceramic bowl and puree with immersion blender until smooth.
3. Add basil, honey, vinegar, and pepper and mix thoroughly.
4. Refrigerate soup for at least 3 hours.
5. Let the soup stand at room temperature for 15 minutes before serving. Garnish with the toasted walnuts.