RecipesSoups

Gazpacho with pesto & salsa

Fresh, piquant gazpacho soup with tasty toppings.

Dairy Free
Gluten Free
Vegetarian
Gazpacho with pesto & salsa
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Ingredients

For the soup
  • 1kg large ripe tomatoes
  • 1 small cucumber, peeled
  • 1 green or red pepper, cored and roughly chopped
  • 1/2 small red onion, peeled and roughly chopped
  • 2 garlic cloves
  • 3 tbsp olive oil
  • 2 tbsp sherry vinegar
  • 1 tsp sea salt
  • 1 tsp ground cumin
  • a good pinch cayenne pepper
  • a good handful fresh breadcrumbs (can be gluten free)
  • salt & pepper to taste
For the salsa
  • 1 large ripe tomato, finely diced
  • 1/4 cucumber, peeled & finely diced
  • a small handful fresh parsley, finely chopped
For the pesto
  • 50g fresh basil
  • 50g toasted pine nuts
  • 1 clove of garlic
  • 50g Parmesan cheese (or vegan alternative)
  • 75ml olive oil
  • salt & pepper to taste

Fresh, piquant gazpacho soup with tasty toppings. Best served chilled.

Serves 4

Recipe created by Finding Thyme

Method

01
Place all the soup ingredients into a large blender and blend until smooth
02
Taste and season with extra salt & pepper if needed
03
Refrigerate whilst you make the pesto and salsa
04
Place all the pesto ingredients into a small blender and blend until combined (it’s nice to have a bit of texture), adding additional olive oil to make a spoonable sauce.
05
Finely chop salsa ingredients and combine together in a bowl
06
Serve the soup with spoonfuls of salsa and pesto and a drizzle of olive oil
07
Note: any leftover pesto can be kept in the fridge for a couple of days, ideally with a layer of olive oil on top