My Dad's lady friend made this soup. It looked fantastic so I took a picture of the recipe that was sitting on the counter. I am now home from vacation and able to find the recipe online. Here is the New York Times link to what should be a fantastic summer meal:
Smoothie + Gazpacho = Lunch.
But strangely, the recipe is not at that link - but go to the link though to gaze closely at the picture. You too want this Gazpacho. Then I looked closely - the recipe is at another site. Here is the link to
Creamy, Garlicky Tomato Gazpacho
And a copy and paste from the New York Times is below. Enjoy!
Creamy, Garlicky Tomato Gazpacho With Crunchy Pecorino
Published: July 9, 2010
Andrew Scrivani for The New York Times
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.
Directions
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.
Yield: 4 servings.
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