Chilled Summer Soup with Lemon Basil Pesto

Catalan Chilled Tomato Soup with Lemon Basil Pesto (White Anchovies optional)

I learned this easy soup recipe in Barcelona.  Not only is it delicious - it is super easy to prepare.

Les Ingredients

For the soup all you need is tomatoes and sea salt.  First you cut off the stems and score the tops of the tomatoes by making a big X on top of them using a sharp knife.

Next steam the tomatoes for six minutes.  If you don't have a steamer you can boil the tomatoes - but only for three minutes.

By scoring the tops the skin will peel off easily - just leave the steamed tomatoes on the counter to cool before taking the skin off so you dont burn your fingers.

After cooling the skins come right off

Next, put the steamed and skinned tomatoes into a blender with plenty of sea salt.  Don't worry about removing any of the seeds - you won't taste them.  The tomatoes are so juicy there's no need to add any other liquids.  Put the soup in the fridge in the blender and cover.  I chill it for a few hours - you may need to run the blender again before serving.

Et Viola!

Add salt and pepper, squeeze some lemon juice and top with Lemon Basil Pesto (recipe to be posted tomorrow).  I add White Anchovies as a garnish (optional).