Photo: Cala
Chilled roast tomato soup with pesto
10 ingredients
1 hr
Serves 4
openrecipes
Roasted tomatoes have superb sweetness, Hugh Fearnley-Whittingstall makes a superb cold soup topped with homemade pesto.
Estimated Nutrition (whole recipe, rough)
631
Calories
38g
Protein
37g
Fat
41g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1kg/2½lb ripe plum tomatoes
- 3 tbsp olive oil
- three whole garlic
- salt and freshly ground black pepper
- 2 tsp light brown sugar
- 150ml/5fl oz light chicken or vegetable stock
- a generous fist full of basil
- 1 garlic
- 1 tbsp of pine nuts
- 2 tbsp of olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes