| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Servings |
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Instructions
- Cucumber to clear from skins and seeds. Cut into cubes.
- Wash tomatoes and slice them, onion peeled and cut, folded into a blender along with the cucumber and garlic clove.
- 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.
- All the ingredients for the pesto to punch in a blender. Fold the pesto in a sealable container to store in the refrigerator.
- Pour the gazpacho in cold bowls, mid spread 1 teaspoon of pesto and enjoy!
