Cold Tomato Soup - cooking recipe

Ingredients

1/2 cup walnuts, chopped and toasted
2 (28 ounce) cans plum tomatoes
1 tablespoon dried basil or 1/4 cup fresh basil
1 tablespoon honey
1 tablespoon balsamic vinegar
1/8 teaspoon ground black pepper (to taste)

Preparation

Chop walnuts, then lightly toast in a dry, non-stick frying pan. Stir them constantly so they don't burn. They are done when they start to turn golden. Set aside.
Puree tomatoes in blender or place tomatoes in a large glass or ceramic bowl and puree with immersion blender until smooth.
Add basil, honey, vinegar, and pepper and mix thoroughly.
Refrigerate soup for at least 3 hours.
Let the soup stand at room temperature for 15 minutes before serving. Garnish with the toasted walnuts.