GAZPACHO
Servings 0
Ingredients
Blend for soup base:
- ¼ cup water if needed; if the tomatoes are very juicy, leave out the water.
- 5 large ripe tomatoes cored and roughly chopped
- 1 tablespoon honey
- ¼ cup lemon juice fresh
- 1 teaspoon salt
Purée for pesto
- ¼ cup water
- 1 tablespoon olive oil
- ½ bunch fresh basil
- 2 cloves garlic
Chop and put in separate small bowls:
- Cucumbers
- Avocado
- Bell pepper – red and green
- Other vegetables
- Onion
Instructions
- Let people ladle soup into their own bowls and swirl in some of the pesto (if it’s mixed in with the tomato base, the mixture turns an unattractive brown).
- I serve each vegetable in its own bowl so people can add what they want.
Notes
I often serve the soup and pesto (premixed) in shot glasses without the vegetables.