Chilled Heirloom Tomato Soup with Ricotta, Basil Pesto, and Pine Nuts

Preparation info
  • Serves


    • Difficulty


Appears in
Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

By Claire Criscuolo

Published 2014

  • About

During the summer, I grow most of our organic heirloom tomatoes for Claire’s. And every year I expand the gardens because of recipes like this one, where the quality of the tomatoes is integral to the flavor. This year I hope to exceed my record of producing 3,000 pounds of tomatoes!

Make this pretty and absolutely delicious soup straight from the garden or the farm and enjoy the glorious bounty of the season.