Gazpacho with Ricotta and Garlic Croutons

By BobD

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

Details

Servings 4
Adapted from souschefseries2012.com

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.