Name: Asian Gazpacho with Pesto Recipe
Prep time: 5 min
Cook time: 30 min
Yield: 2
Ingredients: 6 pieces Tomatoes; 1 piece Cucumber; 3 tablespoons Vinegar (rice); 3 tablespoons Soy sauce; Red hot pepper; olive oil; Cilantro; Mint; garlic; Ginger; Red onion; 1 bunch Cilantro; 1/3 glass Nuts (cedar); 1/3 glass Parmesan (grated); 4 tablespoons olive oil; 2 tablespoons Lemon juice; Salt

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

6 pieces Tomatoes
1 piece Cucumber
3 tablespoons Vinegar rice
3 tablespoons Soy sauce
Red hot pepper
olive oil
Cilantro
Mint
garlic
Ginger
Red onion

Pesto from cilantro

1 bunch Cilantro
1/3 glass Nuts cedar
1/3 glass Parmesan grated
4 tablespoons olive oil
2 tablespoons Lemon juice
Salt

Course

First Course, Lunch Second Breakfast

Cuisine

Spanish

Prep Time

5 minutes

Cook Time

30 minutes

Servings

Ingredients

For Gazpacho

6 pieces Tomatoes
1 piece Cucumber
3 tablespoons Vinegar rice
3 tablespoons Soy sauce
Red hot pepper
olive oil
Cilantro
Mint
garlic
Ginger
Red onion

Pesto from cilantro

1 bunch Cilantro
1/3 glass Nuts cedar
1/3 glass Parmesan grated
4 tablespoons olive oil
2 tablespoons Lemon juice
Salt

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!

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