Cold Tomato Soup

READY IN: 12mins
SERVES: 4
YIELD: 7 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Puree tomatoes in blender or place tomatoes in a large glass or ceramic bowl and puree with immersion blender until smooth.
  • Add basil, honey, vinegar, and pepper and mix thoroughly.
  • Refrigerate soup for at least 3 hours.
  • Let the soup stand at room temperature for 15 minutes before serving. Garnish with the toasted walnuts.
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