RECIPE: Gazpacho with Pesto

RECIPE: Gazpacho with Pesto

This is a no-brainer cooling summer soup

Cindy Lam  Cindy Lam  on 13 Aug '16

Serves: 2 persons

Prep time: 10 minutes

Cooking time: 20-25 minutes


2-3 buffalo tomatoes, cut into about 1/2 inch thick slices

1 bowl cherry tomatoes, halved and leave a few for garnishing 

2 celery stalks, cut into small bits

1/2 white onion, thinly sliced

1 garlic clove, finely chopped

1 tbsp balsamic vinegar

1/2 tsp chili flakes 

1 handful fresh basil

extra-virgin olive oil

For pesto: 

1 bunch fresh basil leaves

1 handful roasted pine nuts 

1-2 tbsp grated parmesan

1 small garlic clove

1/2 cup extra-virgin olive oil

— Blend together basil, pine nuts, garlic, grated parmesan, and olive oil in a food processor and season.  


  1. Preheat oven to 180ºC. On a baking tray, drizzle 2-3 tbsp of olive oil with buffalo tomatoes and cherry tomatoes. Season. Roast for about 20-25 minutes.  Remove from the oven.  Set aside and let it cool.  
  2. While roasting the tomatoes, preheat a frying pan on medium heat. Cook garlic, onion, and chili flakes until onions are translucent. Season. Turn off the heat and set aside.  
  3. Combine the cooked vegetables and fresh basil leaves in a food processor and blend for a minute or two according to the consistency that you like. Season if needed.  
  4. Transfer the soup to a big bowl and chill it for at least 1-2 hour in the fridge.  
  5. Garnish with some chopped celery, tomatoes, and add a dollop of fresh pesto with a drizzle of olive oil before serving.  Image title

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Cindy Lam

Cindy Lam

I am here to promote a vegetarian home cooking culture.