Instant Tomato-Ricotta 'Soup' With Capers

By Melissa Clark

Total Time
15 minutes
Rating
4(9)
Comments
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Featured in: Gazpacho With Watermelon and Avocado Time: 15 minutes, plus chilling

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Ingredients

Yield:4 servings
  • 2fat ripe tomatoes (about 1 pound), cored and cubed
  • 2tablespoons extra virgin olive oil
  • 1½tablespoons fresh chopped basil
  • Large pinch coarse sea salt (fleur de sel is a good choice)
  • ½cup top-quality ricotta, lightly broken into clumps
  • 2teaspoons capers
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

125 calories; 10 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 3 grams protein; 110 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 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.

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4 out of 5
9 user ratings
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