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
Serves: 4
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.
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