Tomato Gazpacho with Pesto Croutons | Violife

Ingredients

• 1 Violife Creamy Original
• 1 kg tomatoes, chopped
• 1 pepper, chopped
• 200 g cups white bread
• 1 red onion
• 50 ml sherry vinegar
• 1 clove garlic, finely chopped
• 150 ml extra-virgin olive oil
• 1 bunch basil leaves (reserve some for garnishing)
• salt and pepper
• 1 Violife Prosociano Wedge
• 4 slices of sourdough wholewheat bread, sliced in sticks