Creamy Tomato Gazpacho With Crunchy Pecorino

By Melissa Clark

Updated March 16, 2016

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
20 minutes
Rating
5(486)
Comments
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At lunchtime on a steamy day, I got the unlikely idea to cross a smoothie with gazpacho. Given my languid state, I had wanted something icy and filling, but not too taxing to prepare. That’s when the idea to merge a gazpacho and a smoothie crept into my head. I’d swap tomatoes for the usual berries; add garlic, oil, vinegar and salt to punch up the flavor; and keep the yogurt for heft. As the blender whirled, my stomach growled, and I nibbled on pieces of crunchy cheese cracker I had left over from a recent salad. Instead of croutons, I like to fry grated cheese until crisp, then crumble it over greens. For this batch, I had used pecorino, which seemed like a natural complement to the sheep’s-milk yogurt. So I saved some for garnish.

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Ingredients

Yield:4 servings

  • 6 tablespoons grated pecorino Romano

  • 2 large tomatoes (about 1 pound), cored and roughly chopped

  • 1 ½ cups (12 ounces) 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 and light green parts), roughly chopped

  • 2 ice cubes

  • 1 ¾ teaspoons kosher salt, more to taste

  • 1 ½ teaspoons red wine vinegar, more to taste

  • Pinch cayenne pepper

  • Ground black pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

11 grams carbs; 36 milligrams cholesterol; 288 calories; 12 grams monosaturated fat; 2 grams polyunsaturated fat; 8 grams saturated fat; 23 grams fat; 2 grams fiber; 559 milligrams sodium; 10 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    To make soup, place tomatoes, yogurt, olive oil, basil, garlic, scallions, ice cubes, salt, vinegar, cayenne and black pepper in a blender. Purée until smooth. 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.

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Ratings

5 out of 5
486 user ratings
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Comments

chef Pace, milano

In Spain there is a simpler version. "Salmoejo" 1 pound tomatoes, peeled and seeded, garlic chopped, pinch of salt, blend these ingredients, add 4 T extra virgin olive oil and T sherry vinegar, blend, a bit at a time add stale bread 11/2 - 2 oz. which has be soaked then squeezed blend to achieve the consistency of yogurt. Refrigerate for at least 2 hours. Garnish optional, croutons, hard cooked egg, pata negra or Sarrano ham.

Catherine

This recipie is so simple and so delicious! Use local heirlooms for the best flavor. The second time I made it I doubled the tomatoes, even better!

Zen Beagle

I loved this recipe for the simplicity. It was a bit thinner than my normal gazpacho. I also missed the freshness from cukes and added 1/2 of one peeled. I then added corn for a bit of texture and was thinking that crab, jamon and some shredded basil could be a nice topping.

Kathy Z.

The grated Pecorino-Romano cheese is not melting and sticking together. We tried turning the heat up but it started popping out of skillet. Anyone else have this problem?

katie

Delicious! I’ve made it many times. My 7 year old loves it. I never bother with the fried cheese on top, and I like to add half a peeled cucumber to the mix. I use 2% Greek yogurt. I’ve tried full-fat yogurt but it doesn’t blend that well.

Leslie

I made this recipe today for the first time, but it won’t be the last. Very fresh, delicious gazpacho! I made bread to complement it. Such a great dinner.

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