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Gazpacho with cheesy pesto croutons

Gazpacho Recipe with Cheesy Croutons and Pesto

Gazpacho with cheesy pesto croutons

Name: Gazpacho with cheesy pesto croutons
Total time: 35 min
Yield: 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; 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

Adam Bush

Published: September 9, 2019 at 3:34 PM

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Serves 4

Easy

Total time: 35 mins

+ chilling

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

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

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

Ingredients

Nutrition

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

Nutrition: per serving

kcal383

low
fat25.8g
saturates6.3g
carbs25.8g
sugars10.8g
fibre4.9g
protein9.3g
salt4.7g

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...

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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