Name: Tomato gazpacho with whipped chive ricotta
Cook time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 4 medium_piece (600g) tomatoes, chopped; 1 medium_piece (200g) red capsicum (bell pepper), chopped coarsley; 1 (130g) lebanese cucumber, peeled, chopped coarsley; 1 small_piece (80g) brown onion, chopped; 1 clove garlic, chopped; 70 gram (2½ ounces) sourdough bread, chopped coarsley; 1/2 cup (125ml) olive oil; 1/4 cup (60ml) white wine vinegar; 3 cup (750ml) water; 2 tablespoon olive oil, extra; 1 tablespoon fresh baby basil leaves; 1 tablespoon fresh dill, coarsley chopped; 200 gram (6½ ounces) firm ricotta; 1/2 cup (125ml) pouring cream; 1 tablespoon fresh chives, finely chopped; 4 slice white bread, crusts removed; 2 tablespoon olive oil; 50 gram (1½ ounces) butter

Ingredients

4 medium_piece (600g) tomatoes, chopped

1 medium_piece (200g) red capsicum (bell pepper), chopped coarsley

1 (130g) lebanese cucumber, peeled, chopped coarsley

1 small_piece (80g) brown onion, chopped

1 clove garlic, chopped

70 gram (2½ ounces) sourdough bread, chopped coarsley

1/2 cup (125ml) olive oil

1/4 cup (60ml) white wine vinegar

3 cup (750ml) water

2 tablespoon olive oil, extra

1 tablespoon fresh baby basil leaves

1 tablespoon fresh dill, coarsley chopped

200 gram (6½ ounces) firm ricotta

1/2 cup (125ml) pouring cream

1 tablespoon fresh chives, finely chopped

4 slice white bread, crusts removed

2 tablespoon olive oil

50 gram (1½ ounces) butter

Method

1.Combine tomato, capsicum, cucumber, onion, garlic, bread, oil, vinegar and the water in a large bowl. Season. Cover, refrigerate at least 2 hours or overnight.

2.Meanwhile, make chive whipped ricotta. Process ricotta and ¼ cup of the cream until smooth. Whisk remaining cream until soft peaks form. Fold whipped cream and chives through ricotta mixture. Season to taste.

3.To make croûtons. Cut bread into 5mm (⅛-inch) pieces. Heat a heavy-based saucepan over medium-high heat, add oil and butter. When butter starts to foam, add bread; cook, tossing frequently, for 2 minutes or until crisp and golden. Drain on paper towel.

4.Blend vegetable mixture, in batches, for 3 minutes or until smooth. Pour soup into bowls. Top each serving with about 2 tablespoons of whipped chive ricotta and croûtons; drizzle with extra oil. Sprinkle with basil and dill.

5.Make the soup a day ahead for maximum flavour.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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