YIELD
4 to 6 servings (plus leftover ricotta)INGREDIENTS
Whole milk, 4 cupsButtermilk, 2 cups
Heavy cream, 1 cup
Lemon juice, 1 tablespoon
Kosher salt, 1 teaspoon, plus extra for seasoning
Ripe tomatoes, 3 large (coarsely chopped)
Red bell pepper, 1 small (coarsely chopped)
English cucumber, ¼ (peeled and coarsely chopped)
Garlic cloves, 2 small (smashed and peeled)
Extra-virgin olive oil, 2 teaspoons, plus extra for serving
Sherry vinegar, 1 teaspoon
Country bread, 2 thick slices (½ slice cubed--about ½ cup--and 1 slice roughly torn)
Unsalted butter, 1 tablespoon plus 1 teaspoon
Freshly ground black pepper
Fresh basil leaves, roughly torn
EQUIPMENT
Medium pot
Wooden spoon
Fine-mesh sieve
Mixing bowls
Airtight container
Blender
Medium skillet
DIRECTIONS
1. Make the ricotta: In the medium pot over medium heat, bring to a simmer the- Whole milk
- Buttermilk
- Heavy cream
- Lemon juice
- Generous pinch of salt
2. Make the gazpacho: In the large bowl, use your hands to crush together the
- Tomatoes
- Red bell pepper
- English cucumber
- 1 smashed garlic clove
- 2 teaspoons extra-virgin olive oil
- Sherry vinegar
- 1 teaspoon salt
- Cubed country bread
3. Make the garlic croutons: In the medium skillet set over medium heat, add the
- Butter
- 1 smashed garlic clove
- Torn country bread pieces
4. Divide the gazpacho among 4 bowls. Top each with a spoonful of the ricotta and a few garlic croutons. Season with salt and pepper, drizzle with olive oil and sprinkle with fresh basil before serving.
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