English cucumber, 1/4 (peeled and coarsely chopped)
Garlic cloves, 2 small (smashed and peeled)
Extra virgin olive oil, 2 teaspoons, plus extra for serving
Sherry vinegar, 1 teaspoon
Country bread, 2 thick slices (1/2 slice cubed (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
Instructions
EQUIPMENT
Medium pot
Wooden spoon
Fine mesh sieve
Mixing bowls
Airtight container
Blender
Medium skillet
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).
2. 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.
3. 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.
Originally Submitted
2/21/2013
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