Instant Tomato-Ricotta 'Soup' With Capers

By Melissa Clark

Published August 21, 2007

Total Time
15 minutes
Rating
4(10)
Comments
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Featured in: So Many Tomatoes to Stuff in a Week

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Ingredients

Yield:4 servings

  • 2 fat ripe tomatoes (about 1 pound), cored and cubed

  • 2 tablespoons extra virgin olive oil

  • 1 ½ tablespoons fresh chopped basil

  • Large pinch coarse sea salt (fleur de sel is a good choice)

  • ½ cup top-quality ricotta, lightly broken into clumps

  • 2 teaspoons capers

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

7 grams carbs; 15 milligrams cholesterol; 127 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 10 grams fat; 1 gram fiber; 110 milligrams sodium; 3 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

    In a medium bowl combine tomatoes, oil, basil and salt. Let sit 5 minutes. Gently scatter ricotta on top. (Do not stir in.) Garnish with capers, and serve.

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