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

1. Combine Basil, Garlic, Cheese and oil in food processor and pulse until chopped well, but not smooth.
2. Add pine nuts and pulse several time to break up the nuts.
3. (Pesto should be chunky, not smooth) Transfer to bowl and set aside.
4. Combine remaining ingredients in processor or blender and puree until smooth To serve pour gazpacho in bowls and top with several tablespoons of pesto.
5. 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)