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Summer Pistou with Seasonal Vegetables
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Try this summer soup made from new season baby vegetables and served with spoonful of basil pesto.
To remove the skin from fresh tomatoes, cut a small cross in the base of each one then cover with boiling water for 1-2 minutes. Allow them to cool slightly, then peel.
You can vary the vegetables used in this pistou according to taste or availability. Try cauliflower florets, asparagus spears and broad beans.
Typical values per serving:
This recipe was first published in June 2004.