Author Notes
This soup was invented during a New York City heat wave when even the thought of turning on the stove was anathema. It's a simpler alternative to gaspacho that makes great use of the flavors and produce of summer. —Savour
Ingredients
-
2.25 pounds
ripe tomatoes
-
.25 cups
extra virgin olive oil
-
2 tablespoons
balsamic vinegar
-
2 pieces
garlic
-
2 tablespoons
chopped fresh basil
-
1 pinch
salt
-
2/3 cup
ricotta
-
2/3 cup
basil pesto
Directions
-
Wash tomatoes and remove stems. Roughly chop.
-
Combine chopped tomatoes, olive oil, vinegar, garlic, salt and vinegar in food processor. Puree until smooth. Chill soup.
-
To serve, divide ricotta and pesto among 4 bowls.
-
Spoon soup over ricotta and pesto in bowls. Stir before eating.
I'm a Los Angeles based home cook with a full time job and 2 young kids, so my recipes tend to be accessible to busy people. I firmly believe that anyone can cook good, everyday meals from scratch with sufficient tools and encouragement, and I try to create meals that are delicious, wholesome and not too intimidating. Most of my favorite recipes tend to be twists on a classic dish that makes it new and exciting.
See what other Food52ers are saying.