Chilled Golden Tomato Soup with Lemon Basil Pesto

I love chilled summer tomato soup which I've posted about using red tomatoes.  This weekend my friend Martina found golden yellow tomatoes and I couldn't wait to see how the soup would turn out using them. 

Hardy Golden Yellow Tomatoes

The verdict is in - they work beautifully!  The golden tomatoes were very hearty so I steamed them longer than the red tomatoes - about 8 - 10 minutes.

Make sure to cut away the cores

Score the Tomatoes with a Large X across the top - this way the skins will peel away easily after they've been steamed.  You want to be sure to get all of the skin off - it won't taste good in the soup

Steam until you get this consistency.  Let cool and peel away the skin

Golden tomatoes can be a bit bland so add lots of sea salt before you blend.  I added the lemon basil pesto, Sonoma Pepper and Red Pepper Flakes

Ingredients

Four Golden Yellow Tomatoes

Sea Salt to taste (add at least 1 tablespoon)

1/4 cup Lemon Basil Pesto

2 tablespoons Lemon Juice (fresh squeezed)

Optional:

Red Pepper Flakes

Sonoma Pepper

Method

Cut a large X across the tops of the tomatoes.  Cut the cores from the bottoms (only cut the cores if you are steaming.  If you boil tomatoes cut the cores away after). 

Depending upon the size of the tomatoes steam for at least 5 minutes.  The hearty tomatoes I used above steamed for 8 minutes.   If you are boiling tomatoes do so for 3 - 5 minutes. 

Let cool on the counter for at least 1/2 hour so you don't burn your hands when peeling the skin off and cutting the cores away if you boiled them.  Place in blender with the sea salt only - don't add pepper - you don't want to detract from the vibrant golden yellow color.  Blend until mixed but don't overdo it - you don't want it to be like baby food.  A little texture is  nice.

After blending place in the fridge for a few hours to cool.  When you are ready to serve, place a dollop of lemon basil pesto on top.  Red pepper flakes and Sonoma pepper (or regular pepper) to taste.  See prior posting for lemon basil pesto recipe.

Please note:  All you need is the tomatoes and salt.  You don't have to add water or vegetable stock.  Tomatoes have enough juice already to make a delicious soup.  Don't worry about removing the seeds - you won't notice them after you blend the mixture.