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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.