Gazpacho with green pesto
800g red beef tomatoes (roughly chopped, leave skin on)
1 red pepper (roughly chopped, leave skin on)
½ cucumber (roughly chopped, leave skin on)
1/red onion (roughly chopped)
2 garlic cloves
100ml cold water
100ml olive oil
80g stale white bread
¼ tsp cumin
Juice of half a lemon
2 tbsp green pesto
Salt and pepper to taste
Diced red pepper
Put the garlic cloves into a pot of boiling water and cook gently for 5 minutes, remove from the water with a slotted spoon, set aside and allow to cool.
Add the tomatoes, cucumber, red pepper, red onion, lemon juice, stale bread, cold water, cooled garlic and cumin to a blender. Blend until smooth.
While the blender is still running, drizzle the olive oil in at a steady pace and blend for one minute.
Place a sieve over a large bowl and pour the entire contents of the blender in the sieve and pass it through until all that’s left is pulp in the sieve. Discard the pulp.
Chill the soup in the fridge for 3-4 hours. Add salt and pepper to taste.
Divide the soup between 4 bowls, add garnish and drizzle 1/2 tablespoon of green pesto per bowl. Serve immediately.