Meatless Monday: Gazpacho with Cilantro/Pistachio Pesto

May 28, 2012

Ingredients:

Red tomatoes-1 pound, chopped

Yellow tomatoes- ½ pound chopped, reserved

Tomatillos- ½ pound chopped, and quartered

Garlic-1 clove

White onion- one half

Cucumber-1 medium, chopped, reserved

Red bell pepper- ½ pepper chopped, reserved

Jalapeno pepper- ½ to ¼ of pepper, seeded, chopped. If you like it hot, add more!

Red wine vinegar- ¼ cup

Olive oil- 2 Tablespoons

Salt-2 teaspoons. Use less if you have a health issue that discourages salt intake.

Put all ingredients (except yellow tomatoes, red pepper and cucumber) in a high-speed blender, then pour/push though medium mesh sieve and discard the solids

Cilantro-1 bunch

Pistachios- ¼ cup

Lime-2 Tablespoons

Olive Oil- 2 Tablespoons

Agave-1 ½ Tablespoons

Place above pesto ingredients in a food processor.

Place soup in bowls, mix chopped cucumber, red bell pepper and yellow tomato together (if you want to toss them w/ a Tablespoon of vinegar go for it) and place in the center of the soup, then scoop a Tablespoon (or so) of the pesto and place on top of the chopped tomato/cucumber mix.