Meatless Monday: Gazpacho with Cilantro/Pistachio Pesto
May 28, 2012
Red tomatoes-1 pound, chopped
Yellow tomatoes- ½ pound chopped, reserved
Tomatillos- ½ pound chopped, and quartered
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
Pistachios- ¼ cup
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.