chix/tomato boullion & pesto

luvs

luvs

'lil Chef
-1 qt. chix stock
-1 pt.tomato juice
-1.5 oz. celery
-1.5 oz. onion
-1/4 tsp. basil
-pinch thyme
-seasalt/pepper
-sugar
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--pesto (your own or puchased)
--olive oil
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compine stock, juice, veggies, & herbs. simmer 45 minutes. strain, adjust seasoning w/ the s/p & sugar.
meanwhile, thin pesto w/ the olive oil. garnish soup. may also be chilled.
 
Hmmmm, chilled?

How do you think that would be a substitute for my V-8 juice in the morning, luvs? Sounds lighter, more refreshing!

Lee
 
lee, i was thinking, maybe some peeled, grated, or a few cubes of diced cuke english cucumber as a garnish rather than the pesto for a 'frigerated version would be really refreshing. also, a regular 'ol peeled/seeded cuke that's been placed into the food processer/blender, then the liquid strained for flavor via cheesecloth & into the soup,- figure that would work, using some for a portion of the tomato juice~
imma hafta try this one.~
 
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