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Chilled Tomato Soup with Shrimp and Pesto

Kate Sears
Prep time 10 mins
Cook time 8 mins
Yield Serves 4

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)

Nutrition Information

  • calories 255
  • fat 11 g
  • satfat 1 g
  • protein 21 g
  • carbohydrate 21 g
  • fiber 2 g
  • cholesterol 130 mg
  • sodium 2001 mg

How to Make It

  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.