Gazpacho with Cheesy Pesto Croutons

Gazpacho with Cheesy Pesto Croutons

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.