- 4
Ingredients
- virgin olive oil, 2 teaspoons, plus extra for serving
- Sherry vinegar, 1 teaspoon
- Country bread, 2 thick slices (1/2 slice cubed
- 1/2 about 1/2 cup and 1 slice roughly torn)
- Unsalted butter, 1 tablespoon plus 1 teaspoon
- Freshly ground black pepper
- Fresh basil leaves, roughly torn
Preparation
Step 1
Make the ricotta: In the medium pot over medium heat, bring to a simmer the
Whole milk
Buttermilk
Heavy cream
Cook, stirring with the wooden spoon occasionally, until the liquid looks separated, and curds separate from the whey and sink to the bottom, about 20 minutes. Stir in the
Lemon juice
Generous pinch of salt
Set the fine-mesh sieve over a medium bowl and strain the mixture. Taste and add more salt if needed. Transfer the ricotta to the airtight container and refrigerate (discard the whey).
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
Place the gazpacho in a blender jar and refrigerate at least 1 hour. Remove the gazpacho from the refrigerator and blend until smooth.
Make the garlic croutons: In the medium skillet set over medium heat, add the
Butter
1 smashed garlic clove
Once the butter has melted, add the
Torn country bread pieces
Cook, stirring occasionally, until golden-brown, about 8 minutes.
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.