Cold Tomato Soup

Name: Cold Tomato Soup
Prep time: 3 min
Cook time: 9 min
Total time: 12 min
Yield: 7 cups, 4 serving(s)
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)

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Recipe by Anne Sainz

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: 12mins

SERVES: 4

YIELD: 7 cups

UNITS: US

INGREDIENTS

Nutrition

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

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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