Instant Tomato-Ricotta 'Soup' With Capers

Ingredients

• 2 fat ripe tomatoes (about 1 pound), cored and cubed
• 2 tablespoons extra virgin olive oil
• 1 ½ tablespoons fresh chopped basil
• Large pinch coarse sea salt (fleur de sel is a good choice)
• ½ cup top-quality ricotta, lightly broken into clumps
• 2 teaspoons capers

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    134 calories; 10 grams fat; 3 grams saturated fat; 6 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 4 grams protein; 15 milligrams cholesterol; 138 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. In a medium bowl combine tomatoes, oil, basil and salt. Let sit 5 minutes. Gently scatter ricotta on top. (Do not stir in.) Garnish with capers, and serve.