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