Cold pesto soup

If you like the pesto sauce, you have to try this cold soup. Combine the main ingredients of the pesto: basil, Parmesan y pinions adding evaporated milk and turning it into a creamy soup ideal for summer with that special touch of basil. It's delicious.

And if you like it, don't hesitate to try our recipes with different variants of pesto: from the traditional Genoese with pasta al Sicilian red pesto, zucchini and ricotta… Y all that appear putting the word pesto in our search engine. Browse through our recipes and you will see how easy it is to enjoy gastronomy at home.

Cold pesto soup

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This cold soup combines the main ingredients of the Genoese pesto: basil, parmesan and pine nuts by adding evaporated milk and making it a creamy soup ideal for summer.

• Ana Valdes

• Recipe type: creams
• Calories: 250
• Rations: 4

• Cooking time: 3M
• Total time: 3M

Ingredients

• 40 g of Parmesan cheese
• 20 g pine nuts
• 40 g of fresh basil leaves
• 1 garlic clove
• 275 g of evaporated milk or concentrated milk (Ideal milk type)
• 40 g olive oil
• 500 ml water
• 1 teaspoon of salt

Preparation

1. Put the chopped cheese, pine nuts, basil and garlic in the glass. We crush during 20 seconds at speed 7.

2. Add the evaporated milk and blend again for 1 minute at progressive speed 5/10

3. We add the water, the salt and the oil and mix everything during 1 minute at progressive speed 5/10.

4. We put in the refrigerator until serving time.

Equivalences with TM21

More information - Pasta & pesto, Red pesto, Tagilatelle with inexpensive zucchini pesto, Recipes with pesto