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Print Recipe
 Asian Gazpacho with Pesto Recipe
Rich and fragrant, refreshing and spicy. Cooked very quickly.
Course First Course, Lunch Second Breakfast
Cuisine Spanish
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Ingredients
For Gazpacho
Pesto from cilantro
Course First Course, Lunch Second Breakfast
Cuisine Spanish
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Ingredients
For Gazpacho
Pesto from cilantro
Instructions
  1. Cucumber to clear from skins and seeds. Cut into cubes.
    Cucumber to clear from skins and seeds. Cut into cubes.
  2. Wash tomatoes and slice them, onion peeled and cut, folded into a blender along with the cucumber and garlic clove.
    Wash tomatoes and slice them, onion peeled and cut, folded into a blender along with the cucumber and garlic clove.
  3. Add olive oil, soy sauce, rice vinegar, chili, paprika, ginger and to punch in a blender. Add to taste coriander leaves and mint and again to punch in blender. Put into the refrigerator for at least 4 hours.
    Add olive oil, soy sauce, rice vinegar, chili, paprika, ginger and to punch in a blender. Add to taste coriander leaves and mint and again to punch in blender. Put into the refrigerator for at least 4 hours.
  4. All the ingredients for the pesto to punch in a blender. Fold the pesto in a sealable container to store in the refrigerator.
    All the ingredients for the pesto to punch in a blender. Fold the pesto in a sealable container to store in the refrigerator.
  5. Pour the gazpacho in cold bowls, mid spread 1 teaspoon of pesto and enjoy!
    Pour the gazpacho in cold bowls, mid spread 1 teaspoon of pesto and enjoy!

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