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Farmstand Tomato Soup with Arugula Pesto


Farmstand Tomato Soup with Arugula Pesto Recipe

Ingredients:
  • 10 medium or 4 very large ripe tomatoes (about 4 pounds), cored
  • 1/4 cup olive oil
  • 2 shallots, coarsely chopped
  • 2 cloves garlic, chopped
  • 1 (28-ounce) can fire-roasted crushed tomatoes
  • 1 tablespoon kosher salt
  • 1/8 teaspoon sugar
  • 1/4 to 1/2 cup heavy whipping cream
  • 1/4 cup good-quality vodka (optional)
  • 1/2 cup pine nuts
  • 5 ounces baby arugula
  • 2 cloves garlic, coarsely chopped
  • 1/2 teaspoon kosher salt
  • 1 tablespoon freshly squeezed lemon juice (about 1/2 medium lemon)
  • 3/4 cup extra-virgin olive oil
  • 1/2 cup freshly grated Parmesan cheese
Directions:
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