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
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Munir Taj
[email protected]Overall, I thought this gazpacho was a good recipe. It was easy to make and the flavors were nice. I would definitely make it again.
technical sharafatali
[email protected]This gazpacho was a bit bland for my taste. I think I would have preferred it with more spices.
Dishtv Dsa
[email protected]I'm not a big fan of gazpacho, but this recipe was actually pretty good. It was light and refreshing, and the flavors were well-balanced.
Mulenga Chewe
[email protected]This gazpacho was delicious! I loved the combination of flavors and textures. I will definitely be making this again.
Md Doktor
[email protected]This gazpacho was easy to make and very refreshing. I used cherry tomatoes and they worked perfectly. I also added a bit of chopped cucumber for extra crunch.
Rejoice Mashayahanya
[email protected]I followed the recipe exactly and the gazpacho turned out great! It was the perfect summer soup - light, refreshing, and flavorful.
Rashid Ijaz
[email protected]This gazpacho was a bit too creamy for my taste. I think I would have preferred it with less avocado. Otherwise, it was a good recipe.
Homer Carr
[email protected]I love this gazpacho! It's so refreshing and flavorful. I've made it several times and it's always a hit. I usually serve it as a starter or light lunch.
Ganiyu Ganiyat
[email protected]This gazpacho was easy to make and very delicious. I used fresh tomatoes from my garden and they really made the dish. I also added a little bit of extra garlic and chili pepper to give it a bit of a kick. I will definitely be making this again.
Kelly Willman
[email protected]I made this gazpacho for a party and it was a hit! Everyone loved the unique flavor and creamy texture. I will definitely be making this again.
Jamaal Johnson
[email protected]This creamy tomato gazpacho was a refreshing and flavorful summer dish. I loved the combination of sweet tomatoes, creamy avocado, and tangy feta cheese. The crunchy pecorino added a nice texture contrast. I will definitely be making this again!