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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  1. tomatoes 1kg very ripe, chopped
  2. cucumber ½, diced
  3. green pepper 1, diced
  4. garlic 1 clove, chopped
  5. extra-virgin olive oil 3 tbsp, plus extra to serve
  6. sherry vinegar 4 tbsp, plus a little extra
  7. Tabasco a few dashes
  8. caster sugar 1 tsp
  9. black peppercorns crushed to make ¼ tsp
  10. sea salt flakes 1 tbsp, plus a little extra
  11. basil a small bunch, chopped
  13. sourdough 2 thick slices, cut into chunky croutons
  14. garlic 2 cloves, bashed
  15. extra-virgin olive oil 2 tbsp
  16. fresh pesto 4 tbsp
  17. manchego (or veggie alternative) 50g, finely grated
  1. STEP 1
  2. Tip all of the ingredients for the gazpacho into a large bowl and mix well. Cover and chill for 4-5 hours or overnight.
  3. STEP 2
  4. Use a stick blender or food processor to whizz the gazpacho mixture until very smooth, adding more salt or sherry vinegar to taste. Chill.
  5. STEP 3
  6. 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.
  7. STEP 4
  8. Spoon the gazpacho into bowls, then top with the cheesy croutons and a drizzle of oil.
Adapted from olivemagazine
Adapted from olivemagazine
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