Step 1

Place all of the gazpacho ingredients into a blender or the bowl of a food processor fitted with an S-blade. Blend until desired consistency is reached. I like mine a little chunky but you can make it as chunky or smooth as you like. Refrigerate until ready to serve.

Step 2

To make the croutons, preheat the oven to 400°F and line a baking sheet with parchment paper. Add the greens, mint, nutritional yeast, cashews, olive oil, garlic, lemon and salt to the bowl of a food processor fitted with an S-blade and blend until combined, 30 seconds to 1 minute.

Step 3

Add 1/4 cup of pesto and the diced bread to a medium sized bowl and mix until all of the bread is coated. Transfer bread to the parchment paper lined baking sheet and bake until crispy, 10-12 minutes, flipping once.

Step 4

Ladle the gazpacho into bowls. Top the gazpacho with croutons and a spoonful of extra pesto, if desired.