FROM SOIL2SERVICE
Ingredients
SERVINGS: 4-6 Serving(s)
- 2 pounds overly ripe tomatoes
- 4 ounces peeled and rough chopped red onions
- 1 ounce peeled garlic
- 1 cucumber, peeled and seeds removed
- ½ green bell pepper, no seeds
- 1 ounce sherry vinegar
- 3 ounces Spanish olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
Pesto
- 4 ounces chickpeas, drained and rinsed
- 1 ounce garlic, peeled
- 4 ounces olive oil
- 2–4 ounces water
- 4 ounces green peas, fresh preferred
- 2 ounces walnuts
- 1 ounce parmesan cheese
- 6 parsley stems with leaves
- Salt and pepper
Preparation
METHOD
Place all the ingredients in a blender and purée until smooth. Adjust seasoning with salt and pepper. Refrigerate for at least 4 hours. Taste and readjust seasoning as needed.
About this recipe
METHOD
Place the chickpeas, garlic and olive oil in a blender and purée until very smooth using some of the water. Reserve other water for the addition of the other ingredients. A few hours before serving, place the chickpea paste in a food processor or blender and add remaining ingredients. Adjust consistency with water and season with salt and pepper.
Spoon the pesto on top of each serving of gazpacho.
