Creamy Garlicky Tomato Gazpacho With Crunchy Pecorino Food

CREAMY TOMATO GAZPACHO WITH CRUNCHY PECORINO

Creamy Tomato Gazpacho With Crunchy Pecorino image

At lunchtime on a steamy day, I got the unlikely idea to cross a smoothie with gazpacho. Given my languid state, I had wanted something icy and filling, but not too taxing to prepare. That's when the idea to merge a gazpacho and a smoothie crept into my head. I'd swap tomatoes for the usual berries; add garlic, oil, vinegar and salt to punch up the flavor; and keep the yogurt for heft. As the blender whirled, my stomach growled, and I nibbled on pieces of crunchy cheese cracker I had left over from a recent salad. Instead of croutons, I like to fry grated cheese until crisp, then crumble it over greens. For this batch, I had used pecorino, which seemed like a natural complement to the sheep's-milk yogurt. So I saved some for garnish.

Provided by Melissa Clark

Categories dinner, easy, lunch, quick, weekday, soups and stews, appetizer, main course

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

6 tablespoons grated pecorino Romano
2 large tomatoes (about 1 pound), cored and roughly chopped
1 1/2 cups (12 ounces) plain sheep's-milk or regular yogurt
1/4 cup extra virgin olive oil, more for serving
12 basil leaves, roughly chopped, more for serving
2 large garlic cloves, peeled and roughly chopped
2 scallions (white and light green parts), roughly chopped
2 ice cubes
1 3/4 teaspoons kosher salt, more to taste
1 1/2 teaspoons red wine vinegar, more to taste
Pinch cayenne pepper
Ground black pepper to taste

Steps:

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.
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.

Nutrition Facts : @context http, Calories 287, UnsaturatedFat 14 grams, Carbohydrate 11 grams, Fat 23 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 555 milligrams, Sugar 3 grams

More about "creamy garlicky tomato gazpacho with crunchy pecorino food"

CREAMY GARLICKY TOMATO GAZPACHO WITHOUT CUCUMBERS

Web Aug 22, 2018 Ingredients. 6 tablespoons grated pecorino Romano. 2 large heirloom tomatoes about 1 pound, cored and roughly chopped. 1 …
From gourmetliving.org
4.3/5 (3)
Category Soup
Cuisine Spanish
Total Time 25 mins

Heat a large nonstick skillet over medium heat. Spread 2 tablespoons of cheese into a thin layer in skillet; let melt and brown on bottom, about 30 seconds to 1 minute. Use a spatula to flip cheese; let cook until 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.
To make soup, place tomatoes, yogurt, olive oil, basil, garlic, scallions, ice cubes, salt, vinegar, cayenne and black pepper in a blender. Puree 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.

See details

CREAMY ISRAELI GAZPACHO - JAMIE GELLER

Web Jul 28, 2021 Gazpacho: 1. Blend tomatoes, bread, cucumber, shallot, garlic, vinegar and evoo in a blender or food processor until smooth and creamy. Season with salt and pepper. 2. To serve ladle gazpacho into …
From jamiegeller.com

See details

10 MINUTE FOOLPROOF GAZPACHO - DARN GOOD VEGGIES

Web Aug 13, 2019 Description. This chilled soup tastes like summertime in a glass! Sweet cherry tomatoes are always perfectly ripe making this gazpacho "foolproof" no matter the season. This soup comes together in …
From darngoodveggies.com

See details

CRUNCHY GARDEN GAZPACHO RECIPE | LAND O’LAKES

Web Place tomatoes, garlic, lemon juice and olive oil in food processor bowl fitted with metal blade or 5-cup blender container. Cover; process 30-60 seconds or until smooth. Pour tomato mixture over vegetable mixture; stir.
From landolakes.com

See details

SPAGHETTI WITH PECORINO AND FRESH TOMATOES | RICARDO

Web Ingredients 3 ripe tomatoes 2 cups (100 g) fresh bread, cubed 1 garlic clove, chopped ¼ cup (60 ml) olive oil 1 lb (450 g) spaghetti 1 cup (70 g) Pecorino cheese, freshly grated, plus more for serving 2 egg yolks ½ …
From ricardocuisine.com

See details

EASY GAZPACHO - EATINGWELL

Web Mar 22, 2022 Ingredients. 2 ½ pounds large tomatoes (4-5), cored and cut into pieces. 1 English cucumber, cut into chunks. 1 medium red bell pepper, seeded and cut into pieces. 1 large clove garlic, crushed. 3 tablespoons …
From eatingwell.com

See details

CHARRED TOMATO GAZPACHO - ABRA'S KITCHEN

Web Sep 10, 2021 A twist on the classic chilled gazpacho soup recipe. Charred and smokey tomatoes, peppers, onions, and garlic are whirled together and served with crunchy croutons and bright green fresh herbs. An easy …
From abraskitchen.com

See details

CREAMY ROASTED CHERRY TOMATO PASTA SAUCE - NO PLATE …

Web Aug 13, 2020 Take your pasta to the next level with this super simple, FRESH and Flavorful Creamy Roasted Cherry Tomato Pasta Sauce recipe! It’s made with cherry tomatoes and just five ingredients, gluten-free, low …
From noplatelikehome.com

See details

THE BEST TRADITIONAL GAZPACHO | FOODIECRUSH.COM

Web Sep 14, 2022 In the bowl of a food processor or in a blender, combine half of the celery, cucumber, zucchini, red onion and 2 cups of the tomato juice with the pressed or minced garlic, olive oil, red wine vinegar, …
From foodiecrush.com

See details

FRESH TOMATO AND GARLIC SPAGHETTI | RICARDO

Web Preparation. In a large pot of salted boiling water, cook the pasta until al dente. Keep 125 ml (1/2 cup) of the cooking water aside. Drain and oil lightly. Set aside. Meanwhile, in a large skillet, gently heat the oil with the …
From ricardocuisine.com

See details

PASTA WITH GARLICKY YOGURT SAUCE AND ROASTED CHERRY …

Web Jan 2, 2020 Add pasta; prepare according to package directions. Drain pasta, reserving 1/3 cup cooking water. Set aside. Stir together yogurt, garlic, pepper, reserved cooking water, and remaining 3/4 teaspoon salt …
From realsimple.com

See details

EASY TOMATO GAZPACHO RECIPE | LIVE EAT LEARN

Web Feb 13, 2023 Cool down this summer with refreshing Tomato Gazpacho. It’s an easy, light soup made with tomatoes, cucumber, pepper, and onion and served cold. Add in your favorite veggies and toppings for extra …
From liveeatlearn.com

See details

GARLICKY MARINATED TOMATOES - EATINGWELL

Web Aug 28, 2020 Whisk oil, vinegar, garlic, salt and pepper together in a small bowl. Pour evenly over the tomatoes. Cover and let stand at room temperature for at least 2 hours (and up to 4 hours).
From eatingwell.com

See details

CREAMY, GARLICKY TOMATO GAZPACHO WITH CRUNCHY PECORINO

Web Jul 27, 2015 6 tablespoons grated pecorino Romano; 2 large tomatoes (about 1 pound), cored and roughly chopped; 1 ½ cups (12 ounces) plain sheep’s-milk or regular yogurt; …
From diningandcooking.com
Estimated Reading Time 1 min
Calories 167 per serving

See details

CREAMY TOMATO GAZPACHO | FLOCKTOWN FARM

Web 6 tablespoons grated pecorino Romano. 2 large tomatoes (about 1 pound), cored and roughly chopped. 1 ½ cups (12 ounces) plain sheep’s-milk or regular yogurt. ¼ cup …
From flocktownfarm.com

See details

CREAMY, GARLICKY TOMATO GAZPACHO WITH CRUNCHY PECORINO

Web Creamy, Garlicky Tomato GazpachoWith Crunchy Pecorino Time: 20 minutes 6 tablespoons grated pecorino Romano 2 large tomatoes (about 1 pound), cored and …
From thenette.com

See details

CREAMY, GARLICKY TOMATO GAZPACHO WITH …

Web 6 T grated pecorino romano; 2 large tomatoes (1 lb) cored and roughly chopped; 1 1/2 c plain yogurt; 1/4 c olive oil, more for serving; 12 basil leaves, roughly chopped
From epicurious.com

See details

RECIPES FOR SUMMER TOMATOES - THE NEW YORK TIMES

Web Aug 3, 2011 Recipes for Summer Tomatoes. A variety of ways to use tomatoes at the height of the season.
From nytimes.com

See details

BEST CREAMY TOMATO GAZPACHO WITH CRUNCHY PECORINO RECIPES

Web 6 tablespoons grated pecorino Romano: 2 large tomatoes (about 1 pound), cored and roughly chopped: 1 1/2 cups (12 ounces) plain sheep's-milk or regular yogurt: 1/4 cup …
From recipert.com

See details

CARNATION® | CREAMY GAZPACHO

Web 1: Stir together tomato juice, tomatoes, evaporated milk, lemon juice, olive oil, garlic, salt, and pepper in large bowl. Transfer, in batches, to food processor or blender; process …
From carnationmilk.ca

See details

RECIPE DETAIL PAGE | LCBO

Web Slivered cucumber, or sour cream and fresh coriander to garnish (optional) 1 Preferably a day before serving, core tomatoes and coarsely chop. Place along with seeds and juice …
From lcbo.com

See details

CREAMY TOMATO GAZPACHO WITH CRUNCHY PECORINO- WIKIFOODHUB

Web 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 …
From wikifoodhub.com

See details