Name: Roasted Salsa Gazpacho
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 4 large vine ripe tomatoes; 2 red bell peppers; 2 heads of garlic; 1 large Vidalia onion; 3 – 4 stalks of celery; 6 - 8 scallions – 4 or so for grilling and the rest left for garnish; 1 bunch of fresh Cilantro; 1 bunch of fresh Italian parsley; 2 fresh sage leaves; 6 – 10 fresh basil leaves; 2 ½ tsp. salt; 1 ½ tsp. black pepper; ¼ tsp. red pepper flakes; 2 tsps. dried oregano; 2 tbs. fresh lemon juice; ½ cup olive oil; ¼ English cucumber – peeled; 12 oz. Sam’s Fresh Salsa Cantina Style; 2 cups of Ricotta cheese – whipped; Fresh parmesan cheese for grating

Ingredients

Scale

4 large vine ripe tomatoes
2 red bell peppers
2 heads of garlic
1 large Vidalia onion
3 - 4 stalks of celery
6 - 8 scallions - 4 or so for grilling and the rest left for garnish
1 bunch of fresh Cilantro
1 bunch of fresh Italian parsley
2 fresh sage leaves
6 - 10 fresh basil leaves
2 1/2 tsp. salt
1 1/2 tsp. black pepper
1/4 tsp. red pepper flakes
2 tsps. dried oregano
2 tbs. fresh lemon juice
1/2 cup olive oil
1/4 English cucumber - peeled
12 oz. Sam’s Fresh Salsa Cantina Style
2 cups of Ricotta cheese - whipped
Fresh parmesan cheese for grating

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Instructions

Char the peppers and then remove to let cool.
Place the onion in a small cast iron frying pan ant let it get a nice char on all sides and the onion softens.
Heat a large cast iron pan and place the tomatoes whole in the pan along with about 6 of the scallions and 6- 7 cloves of garlic.
Let the tomatoes get softened and the garlic and scallions become fragrant. When this is achieved remove them and let cool.
Scrap some of the char and remove the seeds from the bell peppers.
Remove the seeds from the grilled jalapeno pepper if desired.
Place the tomatoes, peppers, onion and the quarter of the English cucumber in a blender.
Place the ½ cup of olive oil, lemon juice, Sam’s Cantina Salsa and the seasonings in the blender and blend to desired consistency. Note: You may have to blend in two sessions, since this may be too much for the blender to hold.
Taste for seasoning. Refrigerate until ready to use.

To Serve:

Grill 6 – 8 cloves of garlic in a drizzle of olive oil. Let the garlic get a little golden. Set aside.
Chop the remaining scallions for garnish. Chop a bit of cilantro and fresh parsley for garnish as well.
In a small bowl, whip the Ricotta cheese until smooth and airy.
Spoon the gazpacho into a small bowl.
Top with a spoon of the whipped ricotta follow by the chopped scallions and herbs followed by a grating of fresh Romano or Parmesan cheese and a drizzle of olive oil and fresh ground black pepper.

Prep Time: 15 minutes
Cook Time: 15 minutes