Golden Gazpacho with Fresh Mint and Parsley Pesto |
|||||||||
| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8-10 | |||||||||
| INGREDIENTS: | ||
| 2 large yellow bell peppers | 5 small yellow tomatoes 914 to 15 ounces total), cored, chopped | 2 large papayas, peeled, seeded, diced |
| 1 large mango, peeled, pitted, diced | 1/2 cup extra-virgin olive oil, divided | 1 tablespoon fresh lime juice |
| 1 cup fresh mint leaves, chopped | 1 cup fresh parsley leaves, chopped | 2 tablespoons unsalted natural pistachios |
| 2 tablespoons grated Parmesan cheese | ||
| 1 | Char bell peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and chop peppers. |
| 2 | Place peppers in processor. Add tomatoes, papayas, mango, 1/4 cup oil, and lime juice; puree until smooth. Season gazpacho to taste with salt and pepper. |
| 3 | Combine mint, parsley, nut, cheese, and remaining 1/4 cup oil in processor. Blend until herbs and nuts are finely chopped. Season pesto to taste with salt and pepper. |
| 4 | Ladle gazpacho into bowls. Top with dollop of pesto and serve. |