Summer already too hot? We’ve got the answer! Chilled Provencal Soup with Basil Pistou, (Pesto). Easy, refreshing and delicious! Shake up the same old Gazpacho with new flavors.
Herbes de Provence is a flavorful blend of rosemary, basil, thyme, marjoram, bay leaf, savory, and sometimes lavender. It delivers a healthy punch because of the many different herbs present. It is a Mediterranean herb blend said to help relieve muscle pain, improve memory, and help support the immune and circulatory systems.
Chilled Provencal Tomato Soup
Super make ahead recipe – store in fridge for a couple of hours up to overnight to serve chilled
- 2 (15 OZ) Cans Crushed or Diced Fire Roasted Tomatoes
- 4 Cups Red Onion, Chopped (About 2 medium sized red onions)
- 2 Tbs Extra Virgin Olive Oil
- 1 Tsp Turmeric
- 1⁄2 Tsp Black Pepper
- 3 Garlic Cloves, Grated
- 4 1⁄2 Cups of Low-Sodium Tomato Juice or Low-Sodium Vegetable Juice
- 1 ½ TB Herbes de Provence
- Zest of 1 Lemon
- *2 Roasted Red Bell Peppers, Chopped
- Sea Salt and Black Pepper to Taste
- Easy Basil Pesto, recipe below
- Parmesan Sliced with a Peeler
In a stockpot, sauté the onion in the olive oil with the turmeric and black pepper until wilted and golden. Add in the garlic and cook and stir until fragrant, about 1 minute.
Add in the tomatoes, juice, Herbes de Provence, lemon zest and roasted red peppers. Cook and stir for 20 – 30 minutes to allow flavors to blend. If serving chilled, place in the fridge overnight – or as long as possible.
If serving chilled, remove from the fridge, and puree with an immersion blender. If serving warm, allow soup to cool slightly and then puree with an immersion blender. To serve, place the soup in small bowls. Garnish with a dollop of pesto and a piece of Parm.
Easy Basil Pesto
- 2 Cups Basil Leaves
- 1⁄2 Cup Chopped Toasted Almonds or Walnuts
- 1⁄4 Cup Extra Virgin Olive Oil
- 1⁄2 Tsp Sea Salt
- 1⁄4 Tsp Cayenne Pepper
- 1 Garlic Clove
- 2 TB Grated Parmesan Cheese (optional)
In a food processor, blend the ingredients, (with or without the cheese) together until smooth. Store any leftovers in the fridge, covered with a TB of olive oil on top, and sealed with a top or plastic wrap. Will keep for 1 week.
*In this recipe, you CAN use bottled roasted red peppers. But to make your own, (no salt, no preservatives, inexpensive), watch the Taste and Savor YouTube video on roasting bell peppers. https://www.youtube.com/watch?v=ddZwOVsGTwc&t=67s If you are buying bottled red peppers, I prefer either the brand Marzetti, or the Piquillo pepper, (a type of red pepper), from Goya or similar brands. Both can be found in the grocery store.