CREAMY TOMATO GAZPACHO WITH CRUNCHY PECORINO
At lunchtime on a steamy day, I got the unlikely idea to cross a smoothie with gazpacho. Given my languid state, I had wanted something icy and filling, but not too taxing to prepare. That's when the idea to merge a gazpacho and a smoothie crept into my head. I'd swap tomatoes for the usual berries; add garlic, oil, vinegar and salt to punch up the flavor; and keep the yogurt for heft. As the blender whirled, my stomach growled, and I nibbled on pieces of crunchy cheese cracker I had left over from a recent salad. Instead of croutons, I like to fry grated cheese until crisp, then crumble it over greens. For this batch, I had used pecorino, which seemed like a natural complement to the sheep's-milk yogurt. So I saved some for garnish.
Provided by Melissa Clark
Categories dinner, easy, lunch, quick, weekday, soups and stews, appetizer, main course
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a large nonstick skillet over medium heat. Spread 2 tablespoons cheese into a thin layer in skillet; let melt and brown on bottom, about 30 seconds to one minute. Use a spatula to flip cheese; let cook until evenly browned on both sides, about a minute more. Transfer fried cheese to a paper-towel-lined plate. Repeat with remaining cheese, working 2 tablespoons at a time. Break fried cheese into large pieces.
- To make soup, place tomatoes, yogurt, olive oil, basil, garlic, scallions, ice cubes, salt, vinegar, cayenne and black pepper in a blender. Purée until smooth. Taste and add more salt and vinegar, if necessary. Pour into small bowls and garnish with pieces of fried cheese and chopped basil. Drizzle soup liberally with olive oil.
Nutrition Facts : @context http, Calories 287, UnsaturatedFat 14 grams, Carbohydrate 11 grams, Fat 23 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 555 milligrams, Sugar 3 grams
CREAMY GAZPACHO
Provided by Kelsey Nixon
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Place the bread in a large bowl. Pour the reserved tomato juice over the stale bread and set it aside for at least 10 minutes. Not only will this soften the bread, but also infuse it with the tomato flavor.
- In a food processor or a powerful blender, add all of the chopped vegetables. Puree the vegetables until they start to breakdown.
- Add the bread and the sherry vinegar to the blender. Turn the blender on and stream in the olive oil. Puree the mixture until smooth. Taste and adjust the seasoning. If the consistency is too thick, add water or more vinegar if you like, to adjust the thickness. Place the gazpacho into the refrigerator to chill for at least 2 hours to allow flavors to marry with one another.
- Serve the gazpacho in glasses, like they do in Spain, or you can serve it in bowls if you prefer.
- Cook's Notes: To make your gazpacho spicier, add some of the ribs and seeds from the jalapeno. You can adjust the oil and vinegar in this recipe to make it tangier if you like!
- Gazpacho gets better the longer that it sits.
CREAMY, GARLICKY TOMATO GAZPACHO WITH CRUNCHY PECORINA
Yield 4 servings
Number Of Ingredients 12
Steps:
- 1. Heat a large nonstick skillet over medium heat. Spread 2 T cheese into a thin layer in skillet. Let melt and brown on bottom, about 30 seconds to one minute. Use a spatula to flip cheese; let cook until evenly browned on both sides, about a minute more. Transfer fried cheese to a paper-towel-lined plate. Repeat with remaining cheese, working 2 T at a time. Break fried cheese into large pieces. 2. To make soup, place tomatoes, yogurt, olive oil, basil, garlic, scallions, ice cubes, salt, vinegar, cayenne and black pepper in a blender. Puree until smoooth. Taste and add more salt and vinegar, if necessary. Pour into small bowls and garnish with pieces of fried cheese and chopped basil. Drizzle soup liberally with olive oil.
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