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Tomato Gazpacho with Pesto Croutons

Delightful recipe to try at home! Tomato Gazpacho with Pesto Croutons. A vegan recipe full of flavours made with Violife Creamy Original and Violife Prosociano.

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  • Prep time27 minutes
  • Servings6
vegan starters appetizers
meat free Monday
recipe image Tomato Gazpacho with Pesto Croutons
  • 1 Violife Creamy Original
  • 1 kg tomatoes, chopped
  • 1 pepper, chopped
  • 200 g cups white bread
  • 1 red onion
  • 50 ml sherry vinegar
  • 1 clove garlic, finely chopped
  • 150 ml extra-virgin olive oil
  • 1 bunch basil leaves (reserve some for garnishing)
  • salt and pepper
  • 1 Violife Prosociano Wedge
  • 4 slices of sourdough wholewheat bread, sliced in sticks
  1. In a large bowl, toss the tomatoes, pepper, bread, red onion, vinegar, garlic, half of the olive oil and salt and pepper. Set aside in the fridge for 2 hours, covered.
  2. Use a hand mixer to pulverize the gazpacho until very smooth. Add in the Violife Creamy Original and whisk until combined. Cover and refrigerate for at least 3 hours or overnight.
  3. Meanwhile, in a blender mix the basil leaves with the rest of the olive oil and sieve into a small bowl.
  4. On a lined baking tray place the bread sticks and drizzle half of the basil oil on top. Top with the Violife Prosociano Wedge grated and bake for 8 minutes at 200°C.
  5. Serve the gazpacho with the crispy pesto croutons and some basil leaves, extra pepper if you like and a dash of olive oil.