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Thursday, August 12, 2010

Re-Runs Re-Vamped

I was "cooking" for myself tonight because Papa was at work and the kids wanted eggs. So, I took the left-over tomato avocado sauce from last night's meal (see previous post for recipe) and the pesto, and made something new!

Creamed Tomato Pesto Soup
1 C Creamy tomato/avocado sauce (ingredients & directions in previous post)
2 T Pesto (ingredients & directions in previous post)
2 T Fennel bulb, fresh
1/8 t cumin
salt & pepper, to taste
2 T water
1/2 cucumber, peeled and diced
1/2 tomato, diced

Process fennel in food processor until finely minced. Add pesto, tomato avocado soup & cumin, to fennel and process until smooth, adding water a little bit at a time until desired consistency is reached. Spoon into bowl and top with cucumbers, tomato, then sprinkle with salt and pepper. Enjoy!

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