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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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![Cooktime]()
Cooking time8 minutes![Preptime]()
Prep time27 minutes![Servings]()
Servings6 portions
FOR THE GAZPACHO:
- 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
FOR THE PESTO CROUTONS:
- 1 Violife Prosociano Wedge
- 4 slices of sourdough wholewheat bread, sliced in sticks
- 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.
- 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.
- Meanwhile, in a blender mix the basil leaves with the rest of the olive oil and sieve into a small bowl.
- 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.
- Serve the gazpacho with the crispy pesto croutons and some basil leaves, extra pepper if you like and a dash of olive oil.
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