Gazpacho Recipe with Cheesy Croutons and Pesto

Gazpacho with cheesy pesto croutons

  • serves 4
  • Easy

Use up ripe tomatoes in this silky-smooth Spanish soup and scatter with cheesy sourdough croutons

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Ingredients

  • tomatoes 1kg very ripe, chopped
  • cucumber ½, diced
  • green pepper 1, diced
  • garlic 1 clove, chopped
  • extra-virgin olive oil 3 tbsp, plus extra to serve
  • sherry vinegar 4 tbsp, plus a little extra
  • Tabasco a few dashes
  • caster sugar 1 tsp
  • black peppercorns crushed to make ¼ tsp
  • sea salt flakes 1 tbsp, plus a little extra
  • basil a small bunch, chopped

CROUTONS

  • sourdough 2 thick slices, cut into chunky croutons
  • garlic 2 cloves, bashed
  • extra-virgin olive oil 2 tbsp
  • fresh pesto 4 tbsp
  • manchego (or veggie alternative) 50g, finely grated

Method

  • Step 1

    Tip all of the ingredients for the gazpacho into a large bowl and mix well. Cover and chill for 4-5 hours or overnight.

  • Step 2

    Use a stick blender or food processor to whizz the gazpacho mixture until very smooth, adding more salt or sherry vinegar to taste. Chill.

  • Step 3

    Heat 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 4

    Spoon the gazpacho into bowls, then top with the cheesy croutons and a drizzle of oil.

Check out more of our easy soup recipes here...

Vegan Mexican Sweetcorn Soup Recipe with Ancho Chillies

Nutritional Information

  • Kcals 383
  • Fat 25.8g
  • Saturates 6.3g
  • Carbs 25.8g
  • Sugars 10.8g
  • Fibre 4.9g
  • Protein 9.3g
  • Salt 4.7g
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