Make this gazpacho with cheesy pesto croutons, then check out our classic gazpacho.


  • 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


  • 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


  • 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.


Adam Bush Chef Portrait
Adam BushDeputy food editor

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