Tomato Soup with a Dollop of Pesto

What's for dinner tonight? I wasn't sure but I had this sudden craving for tomatoes?! Yes tomatoes...and since I enjoy soup why not make a tomato soup. On the way to the store I also thought of other counterparts I'd like to add into my soup or have with my soup. A pesto I thought and perhaps a cheesy sandwich to sum things up. Oh and I've been having a hankering for watermelon for the past I don't know....6 months? And as I was browsing and tapping their array of melons some guy asked me for my number! Random to say the least but I was annoyed thinking he was doing some promotional thing but he said...I just want to get to know you better? Politely I turned him away and told him it'd be complicated. However thank you random man, you made my day! (I just hope T won't mind).

There is no wrong or right way to make a soup, but making soup is just an art as making anything else. Flavors need to be developed and its not as simple as dumping everything in a pot adding water and letting it go. Making tomato soup can be quite tedious only because you want to do it the traditional way. I've taken step by step pictures to show you what I mean...I'm proud to say I picked up a few good tips in culinary school alright...

The traditional pesto calls for pine nuts as it's base. I really dislike pine nuts, it's the taste...i just don't like it. I'm going with baked walnuts for this pesto today but feel free to use any other nut, like cashews, almonds, pistachio even... I also love to add a large garlic clove or cloves...for some kick and a spritz of lemon juice to brighten it up. Also try to use light olive oil, only because extra virgin can overwhelm your pesto and you will want to taste all the other ingredients.

Bring a pot of heavily salted water to a boil...

 Mark an X with a pairing knife on the base of each tomato this ensures that the skin will peel ever so easily after they've been blanched

 After the tomatoes have been blanched for say 10 seconds shock them in an ice water bath

 See how easily they peel?

 Tomato skins

 Makings of the pesto


Tomato Soup with Pesto

12 tomatoes
1 16oz can diced tomatoes
3 sprigs whole basil
3 cloves garlic
1 T olive oil
3 16oz canfuls of water
pinch of salt
1 T brown sugar

After blanching and peeling the tomatoes set them aside. Place your pot back on the heat and heat your oil and place your garlic in, start squishing your tomatoes one by one into the pot, ensuring that the pulp is out. Add the whole can of diced tomatoes. Now add 3 canfuls of water, bring it to a boil then lower it down to a simmer and cover leaving a slight gap. Let it go for 4 hours and add water if needed. Season to taste and add sugar. Blend the soup in a blender and place it back in the pot to reheat. 

Walnut Pesto

5 sprigs whole basil
1 clove garlic
1/2 C walnuts
1/4 C parmesan cheese
1 T lemon juice
1 C olive oil
pinch of salt and pepper
pinch of sugar

Place all ingredients in a blender or food processor and add salt to taste. 
Place the pesto in the fridge until ready for use


Popular Posts