This summery Gazpacho Recipe is such a refreshing cold summer soup! Fresh tomatoes and summer veggies blended to flavor packed perfection! Since we do not want you to go hungry we added some pasta and our delicious Happie-Pesto.
Easy Gazpacho with Pasta & Pesto
This summery Gazpacho Recipe is such a refreshing cold summer soup! Fresh tomatoes and summer veggies blended to flavor-packed perfection! Since we do not want you to go hungry we added some pasta and our delicious Happie-Pesto.
- ½ cucumber
½ green bell pepper
- 1 small red onion
- 1 garlic clove
1/2 lemon, only use the juice
- ¼ tsp cumin
Salt & pepper
- 2 tbsp olive oil
For the Gazpacho
For the Pasta
Add all ingredients for the gazpacho in a blender and puree until the soup reaches the desired consistency. If it is too thick, add some water and blend again.
Adjust seasoning to taste and refrigerate if desider.
Cook the pasta for 6-7 minutes al dente, drain and mix with about 2-3 tbsp of the Happie Pesto.
- Remove gazpacho from the fridge and serve in a bowl, drizzle with some extra olive oil.
- Gazpacho originated in the southern regions of the Iberian peninsula and spread into other areas.
- Two of the main ingredients of the modern version, tomatoes and green peppers, were brought to Spain from the New World only in the 16th century.
- You will not need the entire Pesto jar. Drizzle a little olive oil over the top and seal closed to keep pesto fresh. You can use it for toppings or dips throughout the week!