Gazpacho with cheesy pesto croutons

/in , /by

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

Gazpacho with cheesy pesto 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

Instructions
 

  • 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.

Notes

Adapted from olivemagazine