Kate Sears Photo by: Kate Sears

Chilled Tomato Soup with Shrimp and Pesto

All You AUGUST 2011

  • Yield: Serves 4
  • Cook time: 8 Minutes
  • Prep time: 10 Minutes
  • Cost Per Serving:$2.90


  • 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)


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.

Nutritional Information

Amount per serving
  • Calories: 255
  • Fat: 11g
  • Saturated fat: 1g
  • Protein: 21g
  • Carbohydrate: 21g
  • Fiber: 2g
  • Cholesterol: 130mg
  • Sodium: 2001mg

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Chilled Tomato Soup with Shrimp and Pesto Recipe