Chilled Tomato Soup with Shrimp and Pesto |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 1 |
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Ingredients:
2 tablespoons olive oil |
2 cloves garlic, finely chopped |
2 28-oz. cans diced tomatoes |
1 tablespoon sugar |
1/2 teaspoon italian seasoning |
1/4 teaspoon cayenne pepper |
salt |
3/4 pound cooked shrimp, peeled and deveined |
1 tablespoon plus 1 tsp. pesto (store-bought or homemade) |
Directions:
1. Warm oil in a large saucepan over medium-high heat. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in tomatoes with their juice, sugar, Italian seasoning and cayenne and bring just to a boil. Puree in batches and chill in refrigerator or over a larger bowl of ice water. Season with salt.
2. Ladle chilled soup into bowls. Top each portion with some shrimp and 1 tsp. pesto and serve.
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