Pink Tomato Soup with Courgette and Ricotta
- 1 courgette
- 2 tbs extra virgin olive oil
- 1½ lt canned whole peeled tomatoes
- 6 slices of white sandwich bread (crusts removed) cubed
- salt and freshly ground pepper
- 1 tbs sugar
- 1 cup cream
- 3 tbs ricotta cheese
Peel the courgette and julienne the peeling reserving the fine strips for garnish.
In a skillet over a medium heat warm one teaspoon of olive oil. Dice the rest of the courgette and add to the pan, sautéing for about 3 minutes.
Remove from the heat and set aside to cool. Combine in a food processor the tomatoes, sugar and bread. Puree, adding the cream in a slow steady stream. season with salt and pepper to taste.
Pour into bowls or tumbler glasses. Distribute the sautéed courgettes on top of the soup.
Place the ricotta in a bowl and stir in 1 tablespoon of olive oil. Using a teaspoon scatter the ricotta on the surface of the soup.
Garnish with the julienne courgette peel and red pepper.
Wines: Viognier: T.W., Petaluma, Passage Rock,Trinity Hill.