Ingredients

The following ingredients have 5 Servings
  • 4 large vine ripe tomatoes
  • 2 red bell peppers
  • 2 heads of garlic
  • 1 large Vidalia onion
  • 3 – 4 stalks of celery
  • 6 – 8 scallions – 4 or so for grilling and the rest left for garnish
  • 1 bunch of fresh Cilantro
  • 1 bunch of fresh Italian parsley
  • 2 fresh sage leaves
  • 6 – 10 fresh basil leaves
  • 2 ½ tsp. salt
  • 1 ½ tsp. black pepper
  • ¼ tsp. red pepper flakes
  • 2 tsps. dried oregano
  • 2 tbs. fresh lemon juice
  • ½ cup olive oil
  • ¼ English cucumber – peeled
  • 12 oz. Sam’s Fresh Salsa Cantina Style
  • 2 cups of Ricotta cheese – whipped
  • Fresh parmesan cheese for grating

Instruction

  • Char the peppers and then remove to let cool.
  • Place the onion in a small cast iron frying pan ant let it get a nice char on all sides and the onion softens.
  • Heat a large cast iron pan and place the tomatoes whole in the pan along with about 6 of the scallions and 6- 7 cloves of garlic.
  • Let the tomatoes get softened and the garlic and scallions become fragrant.  When this is achieved remove them and let cool.
  • Scrap some of the char and remove the seeds from the bell peppers.
  • Remove the seeds from the grilled jalapeno pepper if desired.
  • Place the tomatoes, peppers, onion and the quarter of the English cucumber in a blender. 
  • Place the ½ cup of olive oil, lemon juice, Sam’s Cantina Salsa and the seasonings in the blender and blend to desired consistency.  Note:  You may have to blend in two sessions, since this may be too much for the blender to hold.
  • Taste for seasoning. Refrigerate until ready to use.
  • Grill 6 – 8 cloves of garlic in a drizzle of olive oil.  Let the garlic get a little golden. Set aside.
  • Chop the remaining scallions for garnish.  Chop a bit of cilantro and fresh parsley for garnish as well.
  • In a small bowl, whip the Ricotta cheese until smooth and airy.
  • Spoon the gazpacho into a small bowl.
  • Top with a spoon of the whipped ricotta follow by the chopped scallions and herbs followed by a grating of fresh Romano or Parmesan cheese and a drizzle of olive oil and fresh ground black pepper.