Cold Tomato Soup

Total Time: 12 mins Preparation Time: 3 mins Cook Time: 9 mins

Ingredients

• 1/2 cup walnuts, chopped and toasted
• 2 (28 ounce) cans plum tomatoes
• 1 tablespoon dried basil or 1/4 cup fresh basil
• 1 tablespoon honey
• 1 tablespoon balsamic vinegar
• 1/8 teaspoon ground black pepper (to taste)

Recipe

• 1 chop walnuts, then lightly toast in a dry, non-stick frying pan. stir them constantly so they don’t burn. they are done when they start to turn golden. set aside.
• 2 puree tomatoes in blender or place tomatoes in a large glass or ceramic bowl and puree with immersion blender until smooth.
• 3 add basil, honey, vinegar, and pepper and mix thoroughly.
• 4 refrigerate soup for at least 3 hours.
• 5 let the soup stand at room temperature for 15 minutes before serving. garnish with the toasted walnuts.