Gazpacho with cheesy pesto croutons

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Gazpacho with cheesy pesto croutons
 
Cooking time: 35 min
Servings 4
Mix and whisk - that's what this gazpacho recipe is all about. A delicate tomato soup with crunchy croutons, something that begs to be eaten as soon as possible. Try this gazpacho recipe with cheesy pesto croutons.

Ingredients
servings

  • Tomatoes very ripe, chopped
    8 lb.
  • Cucumber, diced
    1,2 pcs.
  • Green pepper, diced
    1 pcs.
  • Garlic, chopped
    1 cloves.
  • Extra-virgin olive oil
    3 tbsp.
  • Sherry vinegar
    4 tbsp.
  • Tabasco
    a few dashes
  • Caster sugar
    1 tsp.
  • Black peppercorns, crushed
    to taste
  • Sea salt flakes
    to taste
  • Basil, chopped
    a small bunch
  • Croutons:
  • Sourdough, cut into chunky croutons
    2 slices
  • Garlic, bashed
    2 cloves
  • Extra-virgin olive oil
    2 tbsp.
  • Fresh pesto
    4 tbsp.
  • Manchego (or veggie alternative), finely grated
    to taste

Nutrition facts per serving

  • Calories

    383 kcal

  • Protein

    9,3 g

  • Fat

    25,8 g

  • Carbohydrates

    25,8 g

Method

  • Rinse the tomatoes. In a bowl, combine all the ingredients together and mix well. Cover and chill for 4-5 hours or overnight.

  • When the tomatoes have infused, whisk them with a blender, adding some more spices and sherry vinegar. The gazpacho is ready.

  • Preheat the oven to 350 F. Place the sourdough croutons on the rack and top with the garlic and spices. Bake for 10-15 minutes until crispy, then take them out, brush with pesto, sprinkle with grated cheese, put them back in the oven. When golden crust appears, take them out of the oven.

  • Pour the soup into a bowl, place the croutons on top and drizzle everything with oil. 

Bon Appetit!

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