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
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Ingredients
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2.25 pounds
ripe tomatoes
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.25 cups
extra virgin olive oil
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2 tablespoons
balsamic vinegar
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2 pieces
garlic
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2 tablespoons
chopped fresh basil
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1 pinch
salt
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2/3 cup
ricotta
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2/3 cup
basil pesto
Directions
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Wash tomatoes and remove stems. Roughly chop.
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Combine chopped tomatoes, olive oil, vinegar, garlic, salt and vinegar in food processor. Puree until smooth. Chill soup.
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To serve, divide ricotta and pesto among 4 bowls.
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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.
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