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    Gazpacho with Ricotta and Garlic Croutons

    3y Saved to Food
    • Kayla Palmer

      Gazpacho, Tom + Peppers + cucumber + fresh ricotta + Country bread >>> a beautiful {though cream laden} summer delight chef Rebecca Meeker

    • Marie Ostrosky

      Gazpacho with Fresh Ricotta. I want to make cheese and this fresh ricotta looks like a good place to start....simple, yet delicious!

    • Eva Lagudi-Devereux

      GAZPACHO WITH RICOTTA & GARLIC CROUTONS For Meeker’s basic gazpacho she calls for red tomatoes and peppers, but advises that you can swap in yellow tomatoes and peppers for a soup with a sunnier hue. Peel the cucumber, though, as the skin will discolor your soup. According to Meeker, “There is nothing worse than warm gazpacho.” She likes to serve the soup ice-cold, in chilled bowls. Cold soups should be seasoned assertively, as the flavors are muted when chilled.

    • Brent Davies

      Gazpacho with Ricotta and Garlic Croutons: Ingredients ― milk; buttermilk; cream; lemon juice; salt; tomatoes; red bell pepper; cucumber; garlic; olive oil; sherry vinegar; bread; butter; pepper; basil. Instructions ― Make ricotta. Make gazpacho ~ crush together tomatoes, bell pepper, cucumber, garlic, olive oil, sherry vinegar, salt, bread. Refrigerate; blend. Make croutons. Divide gazpacho among bowls; top with ricotta and croutons; drizzle with olive oil; sprinkle with basil. #Soup #Gazpacho

    • Nicki A

      Chilled Gazpacho with Ricotta and Garlic Croutons

    • vinesa .

      gazpacho with fresh ricotta & garlic groutons

    • Chew & Digest Books

      Rebecca Meeker’s Basic Gazpacho

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