Chilled Roasted Tomato Soup with Pesto

Name: Chilled Roasted Tomato Soup with Pesto
Yield: 6 Servings
Ingredients: 1 large red bell pepper; 2 pounds tomatoes; 2 cups canned tomato-vegetable juice (such as V-8); 1 cucumber, peeled, seeded, chopped; 3 green onions, chopped; 1 garlic clove, peeled; 1 cup (packed) fresh basil leaves; 2 tablespoons pine nuts; 1 garlic clove, peeled; 1/3 cup extra-virgin olive oil; 6 purchased breadsticks

By Rick RodgersPhotography by Brian Leatart

April 6, 2008

Image may contain Bowl Dish Food Meal Plant and Soup Bowl

Recipe notes