Serves: 6
Total Calories: 32
1. Place the tomatoes, pine nuts, vinegar, and salt in a blender, and puree until very smooth and creamy. Transfer to a bowl.
2. Add the cucumber to the bowl and stir well. Top with the basil and serve immediately.
This Creamy Pine Nut Gazpacho recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.
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