Ingredients

Steps

• Place halved tomatoes and garlic cloves on a tray, season with salt, pepper, sugar, and oil.
• Roast at 180°C for 45 minutes until browned and juicy.
• Squeeze the roasted garlic flesh from the husks and rub both garlic and tomatoes through a sieve.
• Adjust seasonings and thin the mixture with 150ml of stock or water to desired consistency.
• Chill the soup in the refrigerator for at least four hours.
• Pound basil, garlic, and pine nuts into a pulp and stir into olive oil to make pesto.
• Ladle soup into chilled bowls and drizzle with a tablespoon of pesto.