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.
3 large ripe tomatoes, roughly chopped
1 cucumber, peeled and roughly chopped
¼ clove of garlic
½ red onion roughly chopped
a bunch of coriander to finish
1tsp smoked paprika
seasoning to taste
80-100g ricotta, crumbled
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.