Gazpacho and Ricotta Cheese

Gazpacho with Ricotta and Garlic Croutons

YIELD

4 to 6 servings (plus leftover ricotta)

INGREDIENTS

Whole milk, 4 cups
Buttermilk, 2 cups
Heavy cream, 1 cup
Lemon juice, 1 tablespoon
Kosher salt, 1 teaspoon, plus extra for seasoning
Ripe tomatoes, 3 large (coarsely chopped)
Red bell pepper, 1 small (coarsely chopped)
English cucumber, ¼ (peeled and coarsely chopped)
Garlic cloves, 2 small (smashed and peeled)
Extra-virgin olive oil, 2 teaspoons, plus extra for serving
Sherry vinegar, 1 teaspoon
Country bread, 2 thick slices (½ slice cubed--about ½ cup--and 1 slice roughly torn)
Unsalted butter, 1 tablespoon plus 1 teaspoon
Freshly ground black pepper
Fresh basil leaves, roughly torn
EQUIPMENT
Medium pot
Wooden spoon
Fine-mesh sieve
Mixing bowls
Airtight container
Blender
Medium skillet

DIRECTIONS

1. Make the ricotta: In the medium pot over medium heat, bring to a simmer the
  • Whole milk
  • Buttermilk
  • Heavy cream
Cook, stirring with the wooden spoon occasionally, until the liquid looks separated, and curds separate from the whey and sink to the bottom, about 20 minutes. Stir in the
  • Lemon juice
  • Generous pinch of salt
Set the fine-mesh sieve over a medium bowl and strain the mixture. Taste and add more salt if needed. Transfer the ricotta to the airtight container and refrigerate (discard the whey).
2. Make the gazpacho: In the large bowl, use your hands to crush together the
  • Tomatoes
  • Red bell pepper
  • English cucumber
  • 1 smashed garlic clove
  • 2 teaspoons extra-virgin olive oil
  • Sherry vinegar
  • 1 teaspoon salt
  • Cubed country bread
Place the gazpacho in a blender jar and refrigerate at least 1 hour. Remove the gazpacho from the refrigerator and blend until smooth.
3. Make the garlic croutons: In the medium skillet set over medium heat, add the
  • Butter
  • 1 smashed garlic clove
Once the butter has melted, add the
  • Torn country bread pieces
Cook, stirring occasionally, until golden-brown, about 8 minutes.
4. Divide the gazpacho among 4 bowls. Top each with a spoonful of the ricotta and a few garlic croutons. Season with salt and pepper, drizzle with olive oil and sprinkle with fresh basil before serving.

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