CREAMY, GARLICKY TOMATO GAZPACHO WITH CRUNCHY PECORINA

CREAMY, GARLICKY TOMATO GAZPACHO WITH CRUNCHY PECORINA image

Yield 4 servings

Number Of Ingredients 12

6 T grated pecorino romano
2 large tomatoes (1 lb) cored and roughly chopped
1 1/2 c plain yogurt
1/4 c olive oil, more for serving
12 basil leaves, roughly chopped
2 large garlic cloves, peeled and roughly chopped
2 scallions (white and light green parts) roughly chopped
2 ice cubes
1 3/4 t kosher salt, more to taste
1 1/2 t red wine vinegar, more to taste
pinch of cayenne
ground black pepper to taste

Steps:

1. Heat a large nonstick skillet over medium heat. Spread 2 T 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 T 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. Puree until smoooth. 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.