Cold Tomato Soup

1. 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. 2

   Puree tomatoes in blender or place tomatoes in a large glass or ceramic bowl and puree with immersion blender until smooth.

3. 3

   Add basil, honey, vinegar, and pepper and mix thoroughly.

4. 4

   Refrigerate soup for at least 3 hours.

5. 5

   Let the soup stand at room temperature for 15 minutes before serving. Garnish with the toasted walnuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.