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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
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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.
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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.
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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.
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Step 4
Spoon the gazpacho into bowls, then top with the cheesy croutons and a drizzle of oil.
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
