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Chunky Cherry Tomato Gazpacho


  • Author: She Likes Food
  • Prep Time: 25 mins
  • Cook Time: 12 mins
  • Total Time: 37 minutes
  • Yield: 4 1x
  • Category: Soup, Gluten Free, Vegan
  • Cuisine: Spanish

Description

This Chunky Cherry Tomato Gazpacho is so refreshing and flavorful!  It’s the perfect meal for these hot summer days and a great way to use up those cherry tomatoes!  It’s topped off with crunchy and delicious mint croutons!


Ingredients

For the cherry tomato gazpacho:

  • 1 pint cherry tomatoes, cut in half
  • 3 vine ripe tomatoes, roughly chopped
  • 1 medium hothouse cucumber, roughly chopped
  • 1 large red bell pepper, roughly chopped
  • 1/2 white onion, roughly chopped
  • 2 cloves garlic, minced
  • 2 teaspoons apple cider vinegar
  • 1/2 teaspoon salt

For the mint pesto croutons

  • 2 cups spinach, or your favorite greens
  • 1 cup mint leaves
  • 3 tablespoons nutritional yeast
  • 3 tablespoons chopped cashews, or your favorite nut
  • 1/4 cup + 1 tablespoon olive oil
  • 1 clove garlic, minced
  • Juice of 1/2 lemon
  • 1/4 teaspoon salt
  • 3 cups diced bread

Instructions

  1. Place all of the gazpacho ingredients into a blender or the bowl of a food processor fitted with an S-blade. Blend until desired consistency is reached. I like mine a little chunky but you can make it as chunky or smooth as you like. Refrigerate until ready to serve.
  2. To make the croutons, preheat the oven to 400°F and line a baking sheet with parchment paper. Add the greens, mint, nutritional yeast, cashews, olive oil, garlic, lemon and salt to the bowl of a food processor fitted with an S-blade and blend until combined, 30 seconds to 1 minute.
  3. Add 1/4 cup of pesto and the diced bread to a medium sized bowl and mix until all of the bread is coated. Transfer bread to the parchment paper lined baking sheet and bake until crispy, 10-12 minutes, flipping once.
  4. Ladle the gazpacho into bowls. Top the gazpacho with croutons and a spoonful of extra pesto, if desired.

Notes

Gazpacho can be eaten immediately or refrigerated for up to 3 days or extra flavor to develop.