1 In sautépan, heat a few tablespoons of olive oil until almost smoking.2 Add onions and cook until caramelized, stirring constantly.3 Stir in garlic and tomatoes, stirring all the while; cook about 5 minutes.4  Then add broth; bring to a boil and let simmer for 10 minutes more. Salt and pepper to taste.5 Golden Raisin Pesto6 In blender or food processor, combine cilantro, lemon juice, olive oil as needed, pine nuts and raisins.7 Pulse until well blended and smooth. Salt and pepper to taste.8 To serve, adjust seasonings in soup; divide and ladle into bowls. Garnish with dollop of pesto, fresh cilantro leaves and whole raisins.

*Notes: One can (28 ounces) whole tomatoes may be substituted. If cream soup is preferred, purée soup in blender and add 1 cup of heavy cream.

Source: California Raisin Marketing Board