Print Recipe
 Asian Gazpacho with Pesto Recipe
Rich and fragrant, refreshing and spicy. It is prepared very quickly.
Course First Course Dishes, Lunch Second Breakfast Dishes
Cuisine Spanish Cuisine
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Ingredients
For Gazpacho
Pesto from cilantro
Course First Course Dishes, Lunch Second Breakfast Dishes
Cuisine Spanish Cuisine
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Ingredients
For Gazpacho
Pesto from cilantro
Instructions
  1. Peel the cucumber from the skin and seeds. Cut into cubes.
    Peel the cucumber from the skin and seeds. Cut into cubes.
  2. Wash tomatoes and cut into slices, peel onions and finely chop, chop in a blender together with cucumber and garlic clove.
    Wash tomatoes and cut into slices, peel onions and finely chop, chop in a blender together with cucumber and garlic clove.
  3. Add olive oil, soy sauce, rice vinegar, chili, paprika, ginger and whisk in a blender. Add coriander leaves and mint to taste and whisk again in a blender. Put it in the refrigerator for at least 4 hours.
    Add olive oil, soy sauce, rice vinegar, chili, paprika, ginger and whisk in a blender. Add coriander leaves and mint to taste and whisk again in a blender. Put it in the refrigerator for at least 4 hours.
  4. Beat all the ingredients for pesto in a blender. Put the pesto in an airtight container for storage in the refrigerator.
    Beat all the ingredients for pesto in a blender. Put the pesto in an airtight container for storage in the refrigerator.
  5. Pour the gazpacho on cold plates, spread 1 teaspoon of pesto in the middle and enjoy!
    Pour the gazpacho on cold plates, spread 1 teaspoon of pesto in the middle and enjoy!
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