Creamy, Garlicky Tomato Gazpacho with Crunchy Pecorino

Photo by Andrew Scrivani

from The New York Times, July 14, 2010
via Irene Tibbits

serves 6

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
1/4 teaspoon Cayenne pepper (or to taste)
ground black pepper to taste

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.

To make soup, place tomatoes, yogurt, olive oil, basil, garlic, scallions, ice cubes, salt, vinegar, Cayenne and black pepper in a blender. Puree until smooth. Taste and add more salt and vinegar, if necessary. Place half of the broken cheese pieces in the bottom of 6 small bowls. Pour the soup over and garnish with additional cheese pieces and basil. Drizzle soup liberally with olive oil.

A soup as cool and easy as a smoothie, with a salty, cheese crunch — just the recipe my summer needs.