Prep Time: 15 mins
Cooking Time: 30 mins
Serves: 8 – 10
Yields: 48 ounces
Heat oven to 450°F.
On a large sheet tray, toss tomatoes, tomatillos, Cubanelle peppers, Anaheim peppers, onion, and garlic in the extra virgin olive oil, salt and pepper. Roast for 25 minutes or until vegetables are fork tender and black char marks start to form on edges of peppers and onions.
Meanwhile, start making soup by puréeing Whole Milk Ricotta, cucumbers, parsley, basil, and red wine vinegar in blender until smooth.
When vegetables are roasted, add to the blender with all the scrapings from the sheet tray. Blend the mixture with 2 cups of ice. Taste and add more salt, pepper, and vinegar if necessary. If the soup is too thick, add an additional cup of ice to thin. Store the soup in the refrigerator until ready to serve.
Prepare Shredded Parmesan Crisps for garnish. Heat oven broiler to high. Line a large sheet tray with parchment paper and spray with cooking oil. Take 2 tablespoons Shredded Parmesan and spread it into circles or decorative shapes. Repeat until you use all the cheese. Bake 3 to 5 minutes or until Parmesan is golden brown. Remove from oven and cool before serving.
Serve gazpacho by dividing into small bowls and garnishing with a sprinkle of ground paprika, Shredded Parmesan Crisps, a dollop of Whole Milk Ricotta. If desired, garnish with additional toppings like chopped tomatoes, chopped cucumber, sliced scallions, and fresh herbs.