Directions

Preheat the oven to 450°F.

On a large sheet tray, toss the tomatoes, tomatillos, Cubanelle peppers, Anaheim peppers, onion and garlic in the extra virgin olive oil, salt and pepper. Roast for 25 minutes or until the vegetables are fork tender and black char marks start to form on the edges of the peppers and onions.

Meanwhile, start making the soup by puréeing the Dragone® Whole Milk Ricotta Cheese, cucumbers, parsley, basil and red wine vinegar in a blender until smooth.

When the vegetables are roasted, add them to the blender, including all the scrapings from the sheet tray. Blend the mixture with 2 cups of ice. Then, taste the mixture and add more salt, pepper and vinegar, if necessary. If the soup is too thick, add an additional cup of ice to thin it out. Store the soup in the refrigerator until you’re ready to serve it.

As a garnish for the soup, make Shredded Parmesan Cheese crisps by heating the oven broiler to high. Then, line a large sheet tray with parchment paper and spray it with cooking oil. Take 2 tablespoons of the Shredded Parmesan Cheese at a time and make circles or decorative shapes on the tray. Repeat until you use all of the cheese. Bake for 3–5 minutes or until the Shredded Parmesan Cheese is golden brown. Remove the crisps from the oven and let them cool before serving.

Serve the gazpacho by dividing it into small bowls and garnishing it with a sprinkle of paprika, the Shredded Parmesan Cheese crisps and a dollop of Dragone® Whole Milk Ricotta Cheese. If desired, garnish the soup with additional toppings like chopped tomatoes, chopped cucumber, sliced scallions and fresh herbs.