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

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 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.