Chef Chuck's Gazpacho
A refreshing blend of organic garden vegetables makes this cold soup quite delightful. This soup has a clean refreshing flavor. An ancient recipe sure to please any vegetarian.
2 pounds ripe tomatoes
1/2 cucumber, chopped
1/2 onion, chopped
1/2 red pepper, chopped
2 garlic cloves, minced
4 tablespoons olive oil
1 1/2 teaspoons red wine vinegar
2 tablespoons ricotta cheese
1/2 cup water
1 teaspoon fresh thyme, crushed
salt and pepper to taste
Cut tomatoes in half, place on a baking sheet along with the peppers and roast on broil in oven till soft and blackened. Let cool, and remove skins and place in a bowl. Add all ingredients in a blender or food processor and blend till you get a smooth consistency. Refrigerate and serve chilled.
Optional: Chop a few vegetables small to place on top of soup, for additional texture.