Smoked Gazpacho with Ricotta
This is super simple and just right for a summer lunch when the heat is at its best.
Bright summer flavours are met with a smoky undertone from the paprika and a creaminess from the fresh ricotta and the finish is uplifting thanks to the lime and extra virgin olive oil.
INGREDIENTS
3 large ripe tomatoes, roughly chopped
1 cucumber, peeled and roughly chopped
¼ clove of garlic
½ red onion roughly chopped
2 limes
a bunch of coriander to finish
1tsp smoked paprika
seasoning to taste
80-100g ricotta, crumbled
3 tbsp Extra Virgin Olive Oil, we use Nocellara del Belice from Frantoio Librandi in Calabria
METHOD
Carefully wash the ingredients and chop as above. Then add the tomatoes, cucumber, garlic, onion to the food processor along with 2 tbsp of extra virgin olive oil. Blitz.
Then add the zest of 2 limes and the juice of just one. Taste. Then season to your taste.
Following this add the smoked paprika and taste/adjust accordingly.
Serve in to bowls and top with the crumbled ricotta and coriander as well as a final swirl of olive oil.