More Recipes Like Red Pesto Gazpacho

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Chicken Pesto Pizza with Roasted Red Peppers and Asparagus

Submitted by: Mealtime.org

Bake and enjoy this aromatic homemade pizza, made with basil pesto as the sauce, and topped with canned chicken, asparagus and roasted red bell peppers. With canned chicken as the topping, it's a lean, yet protein-rich dish, prepared in less than 30 minutes--with recipe-ready ingredients.

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Red Pepper Pesto Pasta

Submitted by: luke

This sauce for the penne pasta in this recipe is made with fresh basil, roasted red peppers, Parmesan cheese, and olive oil.

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Southern Spain-Style Gazpacho

Submitted by: MUGAL

This refreshingly tangy bowl of the Spanish classic was inspired by a trip to Toledo, Spain.

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Gazpacho a la Mrs. Landesman

Submitted by: Simone

Home Town: Silver Spring, Maryland, USA

Living In: Tel Aviv, Mehoz Tel-Aviv, Israel

I often find that most gazpacho is a little too acidic or that I only want a couple of spoonfuls. This recipe (which I got from my friend's mother) is AWESOME. It's not too acidic at all and is so wonderfully light and healthy.

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Winter Gazpacho

Submitted by: Tinesters

Home Town: Basel, Basel, Switzerland

Living In: Grand Rapids, Michigan, USA

This thick vegetable soup is colorful and boasts a hearty flavor. This dish is normally eaten cold but is perfectly suitable to be eaten warm or with a warm side dish.

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Pesto Pinwheels

Submitted by: Red Gold®, Inc.
Provided by: Red Gold

These quick, Italian-inspired appetizers are fabulous hors d'oeuvre that ALWAYS get raves and have only three ingredients.

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Spicy Red Bell Pepper Soup

Submitted by: QUIRKYIQ

Home Town: Arcata, California, USA

Living In: Stafford, Virginia, USA

Fresh red bell peppers blended with celery, carrots, onion, thyme, and rice take on a little heat from cayenne and red pepper flakes in this colorful, chicken-stock based soup.

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Basil Pesto Bread

Submitted by: KBehrens2

At a recent party our friends went wild over this. A simple pesto is spread on Italian bread and layered with roma tomatoes and cheese. It takes a little time, but it is worth it. I freeze the basil in ice cube trays, then put the cubes in freezer bags. You can easily take out and thaw what you need. Enjoy!

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