Pesto Gazpacho
- 2 cloves garlic
- 3 cups firmly packed fresh basil
- 2 tablespoons grated parmesan cheese
- 1 cup olive oil
- 1/2 cup pine nuts
- 3 tomatoes, peeled
- 1 sweet green pepper, chopped
- 1 carrot, chopped
- 1/4 cup lemon juice
- 1 teaspoon lime juice
- 1 cucumber, peeled seeded and chopped
- 3 sprigs parsley
- 3 cups vegetable broth
- Combine Basil, Garlic, Cheese and oil in food processor and pulse until chopped well, but not smooth.
- Add pine nuts and pulse several time to break up the nuts.
- (Pesto should be chunky, not smooth) Transfer to bowl and set aside.
- Combine remaining ingredients in processor or blender and puree until smooth To serve pour gazpacho in bowls and top with several tablespoons of pesto.
- Great topped with croutons!
garlic, fresh basil, parmesan cheese, olive oil, pine nuts, tomatoes, sweet green pepper, carrot, lemon juice, lime juice, cucumber, parsley, vegetable broth
Taken from www.food.com/recipe/pesto-gazpacho-36274 (may not work)