Chilled Roasted Tomato Soup with Lime Pesto Salsa - alive magazine

Name: Chilled Roasted Tomato Soup with Lime Pesto Salsa - alive magazine
Ingredients: 2 Tbsp (30 mL) extra-virgin olive oil; 1 large Vidalia onion, diced; 2 garlic cloves, smashed and minced; 3 cups (750 mL) low-sodium chicken stock; 1 - 28 oz (796 mL) can fire-roasted tomatoes, including juices; 1 red bell pepper, roasted, peeled, and diced; 1 1/2 tsp (7 mL) ground cumin; 1/2 tsp (2 mL) smoked paprika; Dash of agave syrup; Salt; freshly ground black pepper; 1/2 tsp (2 mL) extra-virgin olive oil (optional); 1 cup (250 mL) packed fresh basil, washed and drained; 3 Tbsp (45 mL) pine nuts, toasted; 2 Tbsp (30 mL) fresh lime juice; 1 small garlic clove, minced; 1/2 cup (125 mL) very finely diced zucchini; 1/2 red bell pepper, roasted, peeled, and diced; Generous pinch of salt (optional)

www.alive.com

The beauty of this delicious soup is that it can be served either hot or cold. Soup 2 Tbsp (30 mL) extra-virgin olive oil 1 large Vidalia onion…

View full recipe on www.alive.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.alive.com.

Share this recipe:

Cooking tools: