Gazpacho with Grilled Halloumi and Bread Croutons

by Fattig.student
50 min
Gazpacho with Grilled Halloumi and Bread Croutons


  • 10 x cherry tomatoes
  • 1/2 x red pepper
  • 1 clove garlic
  • 1/2 tsp sugar
  • 1 tbsp white wine vinegar
  • 1 tbsp olive oil
  • 100 g halloumi cheese
  • 2 x burger buns
  • 1/2 tsp salt
  • 1/3 pack fresh coriander


  1. Roughly chop the cherry tomatoes, peppers and garlic. Add to a bowl and use an immersion blender to mash everything into a thick soup. Alternatively, you can do this in a food processor or blender.
  2. Add sugar, vinegar and olive oil. Season with salt and pepper if desired.
  3. Leave the soup in the fridge for at least half an hour - preferably longer. The longer it sits, the more flavourful it becomes.
  4. Cut hamburger bread and halloumi into cubes and place on barbecue skewers. Drizzle with a little olive oil and salt, and cook on the grill or in a frying pan until the bread and cheese have acquired a golden color.
  5. Serve the gazpacho with barbecue skewers and top with fresh coriander.