Creamy Garlicky Tomato Gazpacho without Cucumbers

Having lived in Spain for close to five years, I believe I have sampled most every form of tomato gazpacho.  All have their unique flavors, but I must confess that I have “issues” with cucumbers.

Many moons ago, I sampled a lovely gazpacho (which is probably not the classic gazpacho) without cucumbers but with the addition of yogurt and it has quickly become a household favorite.   The recipe is for a Creamy Garlicky Tomato Gazpacho with Crunchy Pecorino.

Needless to say, I would like to give full credit to the chef/cook who created this recipe, but their name has been lost in the sands of time.  I believe the recipe cited below was published in the Greenwich Times.

The difference between this recipe and a “classic” gazpacho is that it incorporates yogurt to give it a more creamy texture and the soup is finished with crunchy pecorino, fresh basil leaves and extra virgin olive oil.

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Creamy, Garlicky Tomato Gazpacho with Crunch Pecorino

A delightful creamy tomato gazpacho without cucumbers but with yogurt.  The "crunchy" pecorino, basil and olive oil give this soup a great presentation.  

Prep Time20 mins

Cook Time5 mins

Total Time25 mins

Course: Soup

Cuisine: Spanish

Servings: 4 servings

Author: Sheila May (source was a contributor to the Greenwich Times)

Ingredients

• 6 tablespoons grated pecorino Romano
• 2 large heirloom tomatoes about 1 pound, cored and roughly chopped
• 1 1/2 cups plain sheep's milk or regular yogurt roughly 12 ounces
• 1/4 cup extra virgin olive oil
• 12 basil leaves roughly chopped, more for serving
• 2 large garlic cloves peeled and roughly chopped
• 2 scallions white and green parts, roughly chopped
• 2 ice cubes
• 1 3/4 teaspoons kosher salt more to taste
• 1 1/2 teaspoons of red vinegar more to taste
• Pinch of cayenne pepper
• Ground pepper to taste

Instructions

• Heat a large nonstick skillet over medium heat.  Spread 2 tablespoons of cheese into a thin layer in skillet; let melt and brown on bottom, about 30 seconds to 1 minute.  Use a spatula to flip cheese; let cook until 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.
• To make soup, place tomatoes, yogurt, olive oil, basil, garlic, scallions, ice cubes, salt, vinegar, cayenne and black pepper in a blender. Puree 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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For other useful soup recipes, sample the ones below:

Cold Curried Zucchini Soup

Lemony Carrot and Cauliflower Soup