No one wants to cook during the dog days of summer, especially if it includes warming up the kitchen! This fresh summer recipe showcases the abundance of gorgeous tomatoes that we see in our gardens this time of year.
- Over a large glass bowl, squeeze the tomato halves to release seeds and juice. Strain juices in bowl through a fine sieve or colander to remove seeds. Discard seeds.
- Chop the de-seeded tomatoes and add to the juice.
- Add the remaining ingredients, bread through paprika, to the bowl and toss gently. Allow to sit at room temperature for 1 hour.
- Working in small batches, puree the gazpacho in a blender or food processor until smooth. (Add a bit of water as you work, if the consistency is too thick.)
- Season with salt and pepper to taste.
- Chill for 2-3 hours or up to one day.
- Before serving, place ricotta in a small mixing bowl and whisk with a fork to fluff.
- Garnish with a dollop of the ricotta, fresh, chopped parsley and a drizzle of jalapeno or basil oil.