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recipe image Vegan Tomato Gazpacho with Pesto Croutons
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Vegan Tomato Gazpacho with Pesto Croutons

  • Servings
    6
  • Medium

Ingredients

  • Violife 100% Vegan Just Like Cream Cheese Original Violife Just Like Cream Cheese Original
  • 35 oz of tomatoes
  • 1 pepper chopped
  • 7 oz white bread
  • 1 red onion
  • 1.5 fluid ounces sherry vinegar
  • 1 clove of garlic chopped
  • 5 fluid ounce extra virgin olive oil
  • 1 bunch of basil leaves save some for later
  • salt
  • pepper
  • Violife 100% Vegan Just Like Parmesan Wedge
  • 4 slices of sour dough bread sliced in sticks

Instructions

  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 Just Like Cream Cheese Original and whisk until combined. Cover and refrigerate for at least 3 hours or overnight.
  3. Preheat the oven to 392°F.
  4. Meanwhile, in a blender mix the basil leaves with the rest of the olive oil and sieve into a small bowl.
  5. On a lined baking tray place the bread sticks and drizzle half of the basil oil on top. Top with the Violife Just Like Parmesan Wedge grated and bake for 8 minutes.
  6. 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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