Fresh Tomato Soup with Sun Dried Tomato Pesto

Fresh Tomato Soup with Sun Dried Tomato Pesto


Sun Dried Tomato Pesto

25g sun dried or semi dried tomatoes, drained

2 tablespoons finely chopped fresh parsley

25g pitted Kalamata olives

1 tablespoon lemon juice

2 tablespoons pine nuts

2 cloves garlic, crushed

Salt and pepper to taste

4 tablespoons light olive oil

Fresh tomato soup:

1 tablespoon olive oil

2 small Spanish onions, chopped

2kg ripe tomatoes

4 cloves garlic, whole

4 large basil leaves

¼ teaspoons caster sugar

Salt and pepper to taste

Greek yoghurt, to serve

Cracked black pepper, to garnish

Step by step

  • To make the pesto, combine all of the ingredients except the oil in a food processor. Blend for 2-3 minutes until roughly chopped. Slowly pour in the oil and blend until smooth. Refrigerate for at least 30 minutes to allow the flavour to develop.
  • To make the soup, combine the oil and onion in a large microwave safe glass bowl. Cook for 2-3 minutes on HIGH (100%), or until the onion is transparent. Set aside.
  • Cut a cross in the base of the tomatoes and blanch in a large bowl of hot water for 1 minute or until the skin comes away easily. Peel the tomatoes.
  • Process the tomatoes in a food processor for a few seconds, then pass the flesh through a sieve to extract the seeds.
  • Add the processed tomato, garlic, basil, sugar, salt and pepper to the onion.
  • Cover and cook for 6-8 minutes on HIGH (100%).
  • Remove the basil and garlic cloves, and stir through 1 tablespoon of tomato pesto.
  • Cook for 6-8 minutes on HIGH (100%), stirring after 3-4 minutes.
  • Serve in bowls with a spoonful of sour cream and garnish with cracked pepper.

Serves 4-6 

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