Gazpacho with cheesy pesto croutons
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