Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Gazpacho with cheesy pesto croutons
- Preparation and cooking time
- Total time
- + chilling
- Easy
- Serves 4
Ingredients
- 1kg very ripe tomatoes, chopped
- ½ cucumber, diced
- 1 green pepper, diced
- 1 clove garlic, chopped
- 3 tbsp extra-virgin olive oil, plus extra to serve
- 4 tbsp sherry vinegar, plus a little extra
- a few dashes Tabasco
- 1 tsp caster sugar
- crushed to make ¼ tsp black peppercorns
- 1 tbsp sea salt flakes, plus a little extra
- a small bunch basil, chopped
CROUTONS
- 2 thick slices sourdough, cut into chunky croutons
- 2 cloves garlic, bashed
- 2 tbsp extra-virgin olive oil
- 4 tbsp fresh pesto
- 50g manchego (or veggie alternative), finely grated
Method
- STEP 1Tip all of the ingredients for the gazpacho into a large bowl and mix well. Cover and chill for 4-5 hours or overnight.
- STEP 2Use a stick blender or food processor to whizz the gazpacho mixture until very smooth, adding more salt or sherry vinegar to taste. Chill.
- STEP 3Heat the oven to 200C/fan 180C/gas 6. Put the sourdough croutons and garlic onto a baking tray, drizzle with the oil, season and toss well. Roast for 12-15 minutes or until really crisp. Add the pesto to the tray and toss really well again, then sprinkle over the manchego and cook until crisp and bubbling.
- STEP 4Spoon the gazpacho into bowls, then top with the cheesy croutons and a drizzle of oil.
