John Myers
Quick Hot Tomato – Grapefruit Soup with Pesto Slices
The perfect quick hot tomato – grapefruit soup with pesto slices recipe with a picture and simple step-by-step instructions.
- 1 piece Shallot
- 1 Bit Garlic
- 1 Bit Chili
- Olive oil
- Tomato paste
- Sugar
- 100 ml Grapefruit juice
- 1 Can Peeled tomatoes
- 150 ml Water
- 1 piece Organic lime
- 2 piece Bay leaves
- Salt
- Black pepper from the mill
- Aroma puree
- Ciabatta slices
- Basil leaves
- 2 tbsp Almonds
- 100 ml Olive oil
- For the pesto, pluck enough basil leaves from a basil pot and puree them together with almonds and olive oil with a hand blender. Then season to taste with salt & pepper and a little lemon juice.
- Peel and finely dice shallot and garlic. Chilli to taste. If you don’t like it so spicy, remove the seeds and the partitions from the chilli, cut the rest finely. Otherwise, cut everything finely and add in. Wash the grapefruit well, rub dry and squeeze. Rub the peel of a lime with a very fine grater.
- Heat the olive oil and sweat the shallot briefly, then add the garlic and chilli cubes and sweat a little more. Add tomato paste and sugar and toast briefly. Deglaze with the grapefruit juice, add the bowl and let it boil down a little.
- Add the tomatoes, the water and the bay leaves, season with aroma puree and pepper and cover and simmer on a low heat for a good 20 minutes.
- In the meantime, cut the ciabatta (or a baquette) into slices, brush with a little olive oil and briefly toast in the oven under the grill. Then spread thinly with the pesto.
- Now puree the soup finely, if it is too thick in consistency, stretch it with a little hot vegetable stock and season again.
- Pour into a soup cup, drizzle with a little olive oil, sprinkle with freshly ground pepper, serve with the pesto bread and ….. enjoy your meal …..
- I thank @ greeneye1812 very much for the pictures of the cooking and I am glad that she tasted it again.
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