Creamy Tomato Gazpacho With Crunchy Pecorino

By Melissa Clark

Creamy Tomato Gazpacho With Crunchy Pecorino
Andrew Scrivani for The New York Times
Total Time
20 minutes
Rating
5(464)
Comments
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At lunchtime on a steamy day, I got the unlikely idea to cross a smoothie with gazpacho. Given my languid state, I had wanted something icy and filling, but not too taxing to prepare.

That’s when the idea to merge a gazpacho and a smoothie crept into my head. I’d swap tomatoes for the usual berries; add garlic, oil, vinegar and salt to punch up the flavor; and keep the yogurt for heft.

As the blender whirled, my stomach growled, and I nibbled on pieces of crunchy cheese cracker I had left over from a recent salad. Instead of croutons, I like to fry grated cheese until crisp, then crumble it over greens. For this batch, I had used pecorino, which seemed like a natural complement to the sheep’s-milk yogurt. So I saved some for garnish.

Featured in: Smoothie + Gazpacho = Lunch

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Ingredients

Yield:4 servings
  • 6tablespoons grated pecorino Romano
  • 2large tomatoes (about 1 pound), cored and roughly chopped
  • 1½cups (12 ounces) plain sheep’s-milk or regular yogurt
  • ¼cup extra virgin olive oil, more for serving
  • 12basil leaves, roughly chopped, more for serving
  • 2large garlic cloves, peeled and roughly chopped
  • 2scallions (white and light green parts), roughly chopped
  • 2ice cubes
  • 1¾teaspoons kosher salt, more to taste
  • 1½teaspoons red wine vinegar, more to taste
  • Pinch cayenne pepper
  • Ground black pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

286 calories; 23 grams fat; 8 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 10 grams protein; 553 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 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. Step 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.

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Ratings

5 out of 5
464 user ratings
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Comments

chef Pace, milano

In Spain there is a simpler version. "Salmoejo" 1 pound tomatoes, peeled and seeded, garlic chopped, pinch of salt, blend these ingredients, add 4 T extra virgin olive oil and T sherry vinegar, blend, a bit at a time add stale bread 11/2 - 2 oz. which has be soaked then squeezed blend to achieve the consistency of yogurt. Refrigerate for at least 2 hours. Garnish optional, croutons, hard cooked egg, pata negra or Sarrano ham.

Catherine

This recipie is so simple and so delicious! Use local heirlooms for the best flavor. The second time I made it I doubled the tomatoes, even better!

Zen Beagle

I loved this recipe for the simplicity. It was a bit thinner than my normal gazpacho. I also missed the freshness from cukes and added 1/2 of one peeled. I then added corn for a bit of texture and was thinking that crab, jamon and some shredded basil could be a nice topping.

Leslie

I made this recipe today for the first time, but it won’t be the last. Very fresh, delicious gazpacho! I made bread to complement it. Such a great dinner.

Sara

I loved it. My 12-year-old said it was "too herby". I'll try again with half the basil, or maybe a different main herb? Rosemary, maybe? Also, I will leave out the cayenne and increase the salt. But that is for the 12-year-old, not me. For me, it was perfect as is.

Zeev

Definitely cut the salt to tsp

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