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Creamy, Garlicky Tomato Gazpacho With Crunchy Pecorino

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Creamy, Garlicky Tomato Gazpacho With Crunchy Pecorino
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Makes: 4 servings adjust
"A soup as cool and easy as a smoothie, with a salty, cheese crunch - just the recipe my summer needs."

Directions

Ingredients

  • 6 tablespoons Pecorino Romano Cheese, grated

Step 1

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.

Ingredients

  • pinch Cayenne Pepper
  • 1 12 teaspoons Red Wine Vinegar, more to taste
  • 1 34 teaspoons Kosher Salt, more to taste
  • 2 Ice Cubes
  • 2 Scallions, (white and light green parts), roughly chopped
  • 2 large Garlic Clove, peeled and roughly chopped
  • 12 Fresh Basil Leaves, roughly chopped, more for serving
  • 14 cup Extra Virgin Olive Oil, more for serving
  • 1 12 cups Plain Sheep's Milk, (12 oz) or regular yogurt
  • 2 large Tomatoes, (about 1 pound) cored and roughly chopped
  • Freshly Ground Black Pepper, to taste

Step 2

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.
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