Pesto Cucumber Gazpacho

2                Cucumbers
2 tbsp        Red wine vinegar
1                Tomato, seeded
1/2 tsp       Salt and pepper
1 cup         Pesto

Pesto
1 cup         Lightly packed fresh basil leaves
1/2 cup      Pine nuts
1/3 cup      Parmesan cheese, freshly grated
1/4 cup      Lemon juice
1/2 cup      Extra virgin olive oil
2                Garlic cloves, minced
1/4 tsp       Salt and pepper (each)

In blender or food processor, finely chop together basil, pine nuts, Parmesan and lemon juice. With motor running, gradually drizzle in oil until well combined. Stir in garlic, salt and pepper. (makes 1 cup).

Chop cucumbers and tomato into chunks; place in blender. Ad pesto, vinegar, salt and pepper; puree until smooth.

- Canadian Living Best

Submitted By: Cathie Allen