Eevey good recipe starts with Tomatoes .. !
Here is the ready to eat Creamy Tomato Gazpacho:
Creamy, Garlicky Tomato Gazpacho With Crunchy Pecorino
/ The New York Times -Dining and Wine Published: July 9, 2010
מרק ג'ספצ'ו מתכון בעברית
You will need for 4 servings :
6 tablespoons grated pecorino Romano (I use parmesan Cheese)
2 large tomatoes (about 1 pound), cored and roughly chopped - I use 500 gr = 4 tomatoes
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 (fresh from my window garden)
2 large garlic cloves, peeled and roughly chopped (I use 3 cloves)
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 (I didn't add it)
H O W :
1. 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.
2. 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.
Full recipe by the NYT here.
Chanita Harel© כל הזכויות שמורות על תכנים ותמונות שלנו התפרסם היום בבלוג האוכל של חניתה הראל ורן פודפורנו זה שלנו This content(+FoodPorn)belongs to Chanita Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2011 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com
