CREAMY, GARLICKY TOMATO GAZPACHO
w/ CRUNCHY PECORINO
(this ain’t Campbell’s)
By popular demand (well, a request from one of our dinner guests last night) here again is the recipe for Melissa Clark’s creamy, garlicky (or not garlicky – still delicious) tomato gazpacho and those oh, so tasty crunchy percorinos.
Creamy, Garlicky Tomato Gazpacho w/ Crunchy Pecorino
a/k/a parmesan crisps
6 tablespoons grated pecorino Romano
2 large tomatoes (about 1 pound) cored & roughly chopped
1-1/2 cups (12 oz) plain sheep’s-milk or regular yogurt
¼ 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 & 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
A pinch cayenne pepper
Ground black pepper to taste
CRUNCHY PEROCINO CRISPS
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 w/ remaining cheese, working 2 tablespoons at a time. Break fried cheese into large pieces.
RICHARD’S ‘FOOLPROOF’ METHOD FOR PARMESAN CRISPS:
Use a silpat atop a baking sheet, they come out perfectly if you do.
Otherwise, a baking sheet with wax paper on top, but sometimes there are sticking issues.
Place thin circles of grated parmesan on the silpat or wax paper. About a two inch circle each for however many you wish to make.
Bake at 350 for ten minutes.
Take out, let cool, handle gently
THE CREAMY, GARLICKY SOUP
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 & vinegar, if necessary. Pour into small bowls and garnish w/ pieces of fried cheese and chopped basil. Drizzle soup liberally w/ olive oil.
If you can’t eat or don’t like garlic – this soup is just as delicious w/o it.