Cherry Tomato Gazpacho with Mint Pesto Croutons

Cherry Tomato Gazpacho with Mint Pesto Croutons

This refreshing cherry tomato gazpacho is served with crispy homemade mint pesto croutons and is perfect for serving on hot summer days.

§  Prep Time: 25 minutes

§  Cook Time: 12 minutes

§  Total Time: 40 minutes

§  Yield: 4 servings

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.

Source  https://ohmyveggies.com

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