Watercress Gazpacho with Manchego Croutes

Watercress Gazpacho with Manchego Croutes.

Ingredients(Serves 4):

  • 1kg ripe plum tomatoes, cored and chopped
  • 1 cucumber, peeled and chopped
  • 1 red pepper, deseeded and chopped
  • 1 green pepper, deseeded and chopped
  • 2 cloves of garlic, crushed
  • 2 spring onions, finely chopped
  • 75g stale crusty bread, chopped
  • 2-2.5 tsps sherry vinegar
  • 50g watercress
  • 2-3 tbsps extra virgin olive oil

For the croutes:

  • 50g Manchego cheese or parmesan, finely grated
  • 1 small baguette, thinly sliced
  • Olive oil, for brushing


How to make it…

Place all gazpacho ingredients in a large bowl. Season well with salt and pepper. Mix everything together, pressing down firmly to squeeze out the juices. Cover and leave to marinate in the fridge for at least 30 minutes or preferably overnight.

Put the mixture into a blender and blitz until smooth. Check the consistency, adding more olive oil if the soup is too thick. Taste and adjust seasoning if necessary. Cover and refrigerate again until thoroughly chilled.

Preheat the oven to 180 ̇C. Make the croutes by thinly slicing the baguette. Brush the slices with olive oil and sprinkle grated manchego or parmesan on top. Bake for 6-8 minutes or until crisp and golden brown.

To serve, taste the gazpacho for a final time and adjust seasoning if necessary. Sprinkle with some chopped watercress, drizzle with a little more olive oil and serve with the croutes on the side.

Recipe from:

Rye Bread with Pumpkins seeds:
265g spelt flour / 265g rye flour 5.5g dry baker’s yeast / 1 tbsp sea salt 425 ml water / Pumpkin seeds

How to make it…
Combine flours, yeast, sea salt and warm water in a bowl and stir with a spoon until you get a sticky rough dough. Add the water slowly. Place the dough in a bowl, cover with a dishcloth and let rise for 2 hours at room temperature.

Preheat the oven to 220ºC. Line a loaf pan with parchment paper, place the dough into the loaf pan Add the pumpkin seeds and press with a spoon.

Bake for 25 minutes at 220ºC

Rye Bread recipe from:

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