Gazpacho and Pesto

These wonderful, cooling summer foods can be made in advance and enjoyed anytime you need a quick meal with tons of flavor.

GAZPACHO

This traditional dish of many Spanish-speaking countries cools summer heat and makes wonderful use of abundant garden vegetables.

You will need:

• 1 pound tomatoes, quartered

• 2 cucumbers, peeled and chopped

• 1 clove garlic, roughly chopped

• 2 tablespoons apple cider vinegar

• 1/2 cup water

• 1/3 cup olive oil

• 1/4 teaspoon each salt and pepper

• 1/2 teaspoon each: cumin and coriander

• Freshly ground black pepper

Place all ingredients in a blender or food processor and blend well. Refrigerate and enjoy with pesto!

PESTO

The original pesto from Genova, Italy was dairy-free and delicious. It is still made this way in that part of Italy.

You will need:

• 2 cups packed fresh basil 

• 1/2 cup packed fresh parsley

• 1/4 cup cashews

• 1 garlic clove, peeled

• 2 tablespoons lemon juice

• 1/4 teaspoon sea salt (plus more to taste)

• 3 tablespoons olive oil

Place all ingredients in a food processor and blend well. Enjoy with grains or swirled into gazpacho.