Creamy, Garlicky Tomato Gazpacho With Crunchy Pecorino

This is a nice creamy Gazpacho.  Other versions include water soaked, slices of country-style bread with the crust removed, roasted pepper or chile pepper to give a bit of heat. 

Time: 20 minutes

6 tablespoons grated pecorino Romano
2 large tomatoes (about 1 pound), cored and roughly chopped
2 small cucumbers (1/2 cup) peeled and seeded, more to taste
1 1/2 cups (12 ounces) plain sheep’s-milk or regular yogurt
1/4 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 3/4 teaspoons kosher salt, more to taste
1 1/2 teaspoons red wine, sherry or white wine vinegar, more to taste

Pinch cayenne pepper

Ground black pepper to taste.

1. 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.

2. To make soup, place tomatoes, cucumber, 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. If  you prefer, push Puree through a sieve (course to medium).   Pour into small bowls and garnish with pieces of fried cheese and chopped basil. Drizzle soup liberally with olive oil.

Yield: 4 servings.