Name: Gazpacho Recipe with Parsley Pesto
Ingredients: 2 shallots (coarsely chopped); 6 pints cherry tomatoes; 5 stalks of celery; 2 yellow bell peppers (coarsely chopped); 2 cucumbers (peeled, seeded and coarsely chopped); 1 cup chopped parsley; ¼ cup raw apple cider vinegar (such as Bragg’s); 8 cloves garlic; 2 tablespoons lime juice; 4 teaspoons organic Worcestershire sauce (such as Annie’s Naturals) (look for a gluten free version if following a GF diet); ½ cup avocado; 2 teaspoons hot sauce (such as Tabasco); 4 cups organic vegetable broth; 6 pitted dates; 3 teaspoons cumin; Sea salt (to taste); ½ cup organic extra virgin olive oil; 1 cup chopped parsley; 5 cloves garlic; 1 tablespoon lemon juice; Sea salt (to taste)

Gazpacho Recipe with Parsley Pesto

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Yield: 15 (YES! It serves 15—leftovers keep wonderfully!) 1x

Ingredients

For the Gazpacho:

2 shallots (coarsely chopped)
6 pints cherry tomatoes
5 stalks of celery
2 yellow bell peppers (coarsely chopped)
2 cucumbers (peeled, seeded and coarsely chopped)
1 cup chopped parsley
¼ cup raw apple cider vinegar (such as Bragg’s)
8 cloves garlic
2 tablespoons lime juice
4 teaspoons organic Worcestershire sauce (such as Annie’s Naturals) (look for a gluten free version if following a GF diet)
½ cup avocado
2 teaspoons hot sauce (such as Tabasco)
4 cups organic vegetable broth
6 pitted dates
3 teaspoons cumin
Sea salt (to taste)

For the Pesto:

½ cup organic extra virgin olive oil
1 cup chopped parsley
5 cloves garlic
1 tablespoon lemon juice
Sea salt (to taste)

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Instructions

For the Gazpacho:

Place the shallots in a food processor and pulse several times to finely chop (note: take extra care not to over-process.) Transfer shallots to a large serving bowl.
Repeat step 1 with the cherry tomatoes, celery, yellow bell pepper and cucumbers, processing just one vegetable at a time. Transfer ingredients to the large serving bowl with the shallots.
Place the parsley, apple cider vinegar, garlic, lime juice, Worcestershire, avocado, hot sauce, vegetable broth, dates and cumin in a Vitamix and process until smooth and creamy. Pour liquid in with chopped vegetable mixture. Season with salt to taste. Refrigerate for at least 4 hours before serving. Serve super cold with parsley pesto (see recipe below) on top.

For the Pesto:

Place all ingredients in a mini food processor and process until smooth and creamy. Dollop over gazpacho just before serving.

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Find it online: https://cleancuisine.com/gazpacho-recipe-parsley-pesto/

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Gazpacho Recipe with Parsley Pesto

Ingredients

For the Gazpacho:

For the Pesto:

Instructions

For the Gazpacho:

For the Pesto: