Ingredients:

1 teaspoon cumin

1 tablespoon olive oil

1 red onion, diced

9-10 small to medium-sized tomatoes (I used Roma, but any flavorful variety will do), peeled, seeded and diced (reserve as much juice as possible)

2 cups water

Salt and pepper

1 bunch cilantro

½ cup pine nuts

Zest and juice of one lime

½+ cup olive oil

Directions:

Heat tablespoon of olive oil in a large pot over medium heat. Stir in cumin and heat until fragrant, about one minute. Add onions and sauté until translucent. Add tomatoes, salt, pepper and water, bring to a boil then simmer for about 15 minutes.

Meanwhile, combine the cilantro, pine nuts, lime zest, lime juice and olive oil in a food processor and puree until smooth. Add more olive oil if necessary.

Let tomato mixture cool, and then, working in very small batches, puree in a blender. Pour soup into bowls and add swirls of pesto, plus cilantro sprigs for garnish, if desired. A dollop of sour cream or crème fraiche would also go well, if you’re feeling fancy.

Also, if you have extra pesto, which you most likely will, I would mix it with some brown rice, fresh corn, diced tomatoes, avocado chunks and cooked chicken for a salad you can bring to work – delish!