Ingredients
- 6 tablespoons grated pecorino Romano
- 2 large tomatoes (about 1 pound), cored and roughly chopped
- 1 ½ cups (12 ounces) plain sheep’s-milk or regular yogurt
- ¼ cup extra virgin olive oil, more for serving
- 12 basil leaves, roughly chopped, more for serving
- 2 large garlic cloves, peeled and roughly chopped
- 2 scallions (white and light green parts), roughly chopped
- 2 ice cubes
- 1 ¾ teaspoons kosher salt, more to taste
- 1 ½ teaspoons red wine vinegar, more to taste
- Pinch cayenne pepper
- Ground black pepper to taste
- Nutritional Information
Nutritional analysis per serving (4 servings)
167 calories; 9 grams fat; 6 grams saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 10 grams protein; 36 milligrams cholesterol; 1242 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Heat a large nonstick skillet over medium heat. Spread 2 tablespoons cheese into a thin layer in skillet; let melt and brown on bottom, about 30 seconds to one minute. Use a spatula to flip cheese; let cook until evenly browned on both sides, about a minute more. Transfer fried cheese to a paper-towel-lined plate. Repeat with remaining cheese, working 2 tablespoons at a time. Break fried cheese into large pieces.
- To make soup, place tomatoes, yogurt, olive oil, basil, garlic, scallions, ice cubes, salt, vinegar, cayenne and black pepper in a blender. Purée until smooth. Taste and add more salt and vinegar, if necessary. Pour into small bowls and garnish with pieces of fried cheese and chopped basil. Drizzle soup liberally with olive oil.
20 minutes
Dining and Cooking