6 tablespoons grated pecorino
2 large tomatoes (about 1 pound),
cored and roughly chopped
1 1/2 cups (12 ounces) plain
sheep’s-milk or regular yogurt
1/4 cup extra virgin olive oil, more
12 basil leaves, roughly chopped,
more for serving
2 large garlic cloves, peeled and
2 scallions (white and light green
parts), roughly chopped
2 ice cubes
1 3/4 teaspoons kosher salt, more to
1 1/2 teaspoons red wine vinegar,
more to taste
Pinch cayenne pepper
Ground black pepper to taste.
Yield: 4 servings. Preparation Time: 20 minutes
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, yogurt, olive oil, basil, garlic, scallions, ice cubes, salt, vinegar, cayenne and black pepper in a blender. Puree until.smooth. Taste and add more salt and vinegar, if necessary. Pour into small· bowls and garnish with pieces of fried cheese and chopped basil. Drizzle soup liberally with olive oil.