Friday, 17 April 2009

Italian Pesto Soup

Tomato: 4 large
Pumpkin: 150gm
Garlic: 2tbs
Basil pesto: 3 tbs
Olive oil: 2 tbs
Freshly crushed black pepper
Salt to taste

Wash and cut tomatoes into halves. Peel and wash pumpkin and cut into cubes. Boil it in pressure cooker for two pressures. Keep aside for 10 minutes to release the pressure. Open the pressure cooker and keep aside till tomatoes are cooled off.

Remove access water and keep aside and crush tomatoes and pumpkin to make smooth paste.

Peel the skin off garlic. Cut thin slices and lightly press them with knife.

Heat the pot. Add olive oil. Add freshly crushed pepper once pepper starts crackling add garlic. Mix for a minute and add tomato paste. Add water if necessary. Now add pesto sauce and cover the lid and cook on low heat for 10 minutes.

Add salt to taste and serve hot. Garnish with freshly crushed black pepper. Enjoy with croutons or Italian bread.

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