Calories
383 kcal
Protein
9,3 g
Fat
25,8 g
Carbohydrates
25,8 g
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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