Asian Gazpacho with Pesto Recipe
Rich and fragrant, refreshing and spicy. It is prepared very quickly.
Servings Prep Time
2 5minutes
Cook Time
30minutes
Servings Prep Time
2 5minutes
Cook Time
30minutes
Ingredients
For Gazpacho
Pesto from cilantro
Instructions
  1. 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.
  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.
  4. 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!
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