Fresh, piquant gazpacho soup with tasty toppings. Best served chilled.
Serves 4
Recipe created by Finding Thyme
Gazpacho with pesto & salsa
Fresh, piquant gazpacho soup with tasty toppings. Best served chilled. Serves 4 Recipe created by Finding Thyme
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 |
Method
- Place all the soup ingredients into a large blender and blend until smooth
- Taste and season with extra salt & pepper if needed
- Refrigerate whilst you make the pesto and salsa
- 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.
- Finely chop salsa ingredients and combine together in a bowl
- Serve the soup with spoonfuls of salsa and pesto and a drizzle of olive oil
Note: any leftover pesto can be kept in the fridge for a couple of days, ideally with a layer of olive oil on top
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