Chilled Tomato Soup with Shrimp and Pesto

Chilled Tomato Soup with Shrimp and Pesto Recipe
Kate Sears
Serves 4

Cost per Serving:



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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
3/4 pound cooked shrimp, peeled and deveined
1 tablespoon plus 1 tsp. pesto (store-bought or homemade)


Prep: 10 Minutes
Cook: 8 Minutes

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.

Created date

July 2011

Nutritional Information

Calories 255
Fat 11 g
Satfat 1 g
Protein 21 g
Carbohydrate 21 g
Fiber 2 g
Cholesterol 130 mg
Sodium 2001 mg