Tomato Gazpacho With Whipped Chive Ricotta - cooking recipe

Ingredients

1 1/3 lbs tomatoes, chopped
1 medium red pepper, coarsely chopped
1 small cucumber, peeled and coarsely chopped
1 small onion, chopped
1 clove garlic, chopped
3 oz sourdough bread, torn into pieces
1/4 cup white wine vinegar
1/2 cup olive oil, plus additional, for drizzling
1 tbsp small fresh basil leaves
1 tbsp coarsely chopped fresh dill
None None FOR THE CHIVE WHIPPED RICOTTA
3/4 cup ricotta cheese
1/2 cup heavy cream
1 tbsp finely chopped fresh chives
None None FOR THE CROUTONS
2 tbsp olive oil
3 tbsp butter
4 slices white bread, crusts removed, cut into 1/4-inch cubes

Preparation

Combine tomatoes, pepper, cucumber, onion, garlic, sourdough bread, vinegar, oil and 3 cups water in a large bowl. Season. Cover. Refrigerate for at least 2 hours, or preferably overnight (for maximum flavor).
Meanwhile, for the chive whipped ricotta, process ricotta and 1/4 cup of the cream until smooth. Whip remaining cream until soft peaks form. Fold whipped cream and chives into ricotta mixture. Season to taste.
For the croutons, heat oil and butter in a heavy-bottomed skillet on medium-high heat. When butter starts to foam, add bread; cook, tossing frequently, for 2 mins, or until crisp and golden. Drain on paper towels.
Blend gazpacho mixture, in batches, for 3 mins, or until smooth. Pour into bowls. Top each serving with 2 tbsp whipped chive ricotta and some croutons. Drizzle with additional oil and sprinkle with basil and dill.