Gazpacho with cheesy pesto croutons

Recipe from

4899 views

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.

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

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.