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.

No additional tips available.

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

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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.

Tomato Gazpacho With Whipped Chive Ricotta

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