Busters Recipes

Gazpacho with Pesto

1 pound ripe tomatoes
1/2 of a European cucumber
1 large garlic clove
1/2 to 3/4 red bell pepper
1 stalk celery
1 small red onion
2 to 3 cups V-8 juice
2 tablespoons prepared pesto
Salt and freshly ground black pepper
Tabasco sauce (optional)
About 2 tablespoons red wine vinegar
Preheat the grill or a grill pan and, if either are small, a broiler. Chill
4 soup bowls in the refrigerator or freezer. Place 2 cups of the V-8 juice
in a bowl and place the bowl in the refrigerator. Rinse the tomatoes and pat
them dry. Core and quarter the tomatoes. Peel the 1/2 cucumber and coarsely
chop it into 1-inch chunks. Place the tomatoes, cucumber, and 1 garlic clove
in a food processor and pulse/chop until you have a coarse puree. Pour this
mixture into the bowl of V-8 juice in the refrigerator.
Dice the bell pepper into 1-inch pieces. Chop the celery into 1/2- inch
chunks. Place in the food processor and pulse/chop until you have a little
coarser puree than the tomato-cucumber mixture. Add to the refrigerated
tomato mixture.
Mince the red onion and stir it into the soup with the 2 tablespoons pesto.
Add salt and pepper, Tabasco, and red wine vinegar to taste. Stir in some or
all of the remaining 1 cup V-8 juice, if desired, for the consistency you
like best.

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