Tomato Gazpacho With Whipped Chive Ricotta Recipe

Name: Tomato Gazpacho With Whipped Chive Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 lbs tomatoes, chopped; 1 medium red pepper, coarsely chopped; 1 small cucumber, peeled and coarsely chopped; 1 small onion, chopped; 1 clove garlic, chopped; 3 oz sourdough bread, torn into pieces; 1/4 cup white wine vinegar; 1/2 cup olive oil, plus additional, for drizzling; 1 tbsp small fresh basil leaves; 1 tbsp coarsely chopped fresh dill; None None FOR THE CHIVE WHIPPED RICOTTA; 3/4 cup ricotta cheese; 1/2 cup heavy cream; 1 tbsp finely chopped fresh chives; None None FOR THE CROUTONS; 2 tbsp olive oil; 3 tbsp butter; 4 slices white bread, crusts removed, cut into 1/4-inch cubes

Servings: persons

1 1/3 lbs tomatoes, chopped
1 medium red pepper, coarsely chopped
1 small cucumber, peeled and coarsely chopped
1 small onion, chopped
1 clove garlic, chopped
3 oz sourdough bread, torn into pieces
1/4 cup white wine vinegar
1/2 cup olive oil, plus additional, for drizzling
1 tbsp small fresh basil leaves
1 tbsp coarsely chopped fresh dill
None None FOR THE CHIVE WHIPPED RICOTTA
3/4 cup ricotta cheese
1/2 cup heavy cream
1 tbsp finely chopped fresh chives
None None FOR THE CROUTONS
2 tbsp olive oil
3 tbsp butter
4 slices white bread, crusts removed, cut into 1/4-inch cubes

1
Combine tomatoes, pepper, cucumber, onion, garlic, sourdough bread, vinegar, oil and 3 cups water in a large bowl. Season. Cover. Refrigerate for at least 2 hours, or preferably overnight (for maximum flavor).
2
Meanwhile, for the chive whipped ricotta, process ricotta and 1/4 cup of the cream until smooth. Whip remaining cream until soft peaks form. Fold whipped cream and chives into ricotta mixture. Season to taste.
3
For the croutons, heat oil and butter in a heavy-bottomed skillet on medium-high heat. When butter starts to foam, add bread; cook, tossing frequently, for 2 mins, or until crisp and golden. Drain on paper towels.
4
Blend gazpacho mixture, in batches, for 3 mins, or until smooth. Pour into bowls. Top each serving with 2 tbsp whipped chive ricotta and some croutons. Drizzle with additional oil and sprinkle with basil and dill.

634

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 1/3 lbs tomatoes, chopped, 1 medium red pepper, coarsely chopped, 1 small cucumber, peeled and coarsely chopped, 1 small onion, chopped, and more.

Yes, Tomato Gazpacho With Whipped Chive Ricotta falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tomato Gazpacho With Whipped Chive Ricotta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions