Chilled Tomato Soup With Rocket Pesto


  • 230g/ 8oz cherry tomatoes, halved

  • 230g/ 8oz vine-ripened tomatoes, halved

  • 230g/ 8oz baby plum tomatoes, halved

  • 2 shallots, roughly chopped

  • 25ml/ 1.5 cup tbsp sun-dried tomato puree (paste)

  • 600ml/ 1 pint/ 2.5 cups vegetable stock

  • salt and ground black pepper

  • ice cubes, to serve

For the Rocket Pesto:

  • 15g/ 0.5oz rocket (arugula) leaves

  • 70ml/ 5 tbsp olive oil

  • 15g/ 0.5oz/ 2 tbsp pine nuts

  • 1 garlic clove

  • 25g/ 1oz freshly grated Parmesan Cheese


  1. Puree all the tomatoes and shallots in a blender or food processor. Add in sun-dried tomato paste, process until smooth.

  2. Press the puree through a strainer into a sauce pan. Add in vegetable stock and heat gently for 4-5 minutes. Season well. Pour into bowl, leave to cool, then chill for at least 4 hours.

  3. For the rocket pesto, put the rocket, olive oil, pine nuts and garlic in a blender or food processor and process to form a paste. Transfer to a bowl and stir in the Parmesan cheese.

  4. Ladle the soup into bowls and add a few ice cubes to each. Spoon some of the rocket pesto into the centre of each portion and serve.

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