Four Nights A Week

Melissa Clark is contributor and columnist for New York Times Cooking as well as a trusted cookbook author. She has some terrific ideas for cooking – or in this case, not-too-much cooking. I’ve enjoyed many of her creations over the years, and this one is no exception. When the weather is hot and humid, a chilled soup – and especially gazpacho – is refreshing and delightful.

Because I have a subscription to the New York Times, this recipe is gifted. I’ve included an ingredient list so you can be ready to go.

Creamy Tomato Gazpacho with Crunchy Pecorino

Melissa Clark, NYTimes Cooking

Ingredients (4 servings)

• Pecorino romano
• 2 large tomatoes (about 1 lb)
• Plain sheep’s milk or regular yogurt
• Olive oil
• Basil leaves
• Garlic cloves
• Scallions
• Red wine vinegar
• Cayenne pepper
• Salt and ground black pepper