GREEN GAZPACHO

A simple dish to make and perfect on a warm day.

Makes 6 servings.

6 slices of prosciutto

2 cups (500 mL) vegetable stock

2 yellow tomatoes, quartered

1 cucumber, quartered, deseeded, chopped

3 green onions, chopped

1 jalapeno, deseeded, quartered

1 green or poblano pepper, deseeded, quartered

2 celery sticks, chopped

1 bunch cilantro, stems on

1 garlic clove, peeled

2 tbsp (30 mL) sherry vinegar

3 tbsp (45 mL) extra virgin olive oil

¼ cup (60 mL) ricotta

Watercress to garnish

Place prosciutto on paper towels and microwave for 1 minute on the highest setting.

Remove from microwave and place aside.

Place 2 cups vegetable stock in a high-powered blender.

Blend on high for 30 seconds.

Add tomatoes, cucumber, green onion, jalapeno, green pepper, celery, cilantro, garlic, vinegar and olive oil. Blend on high for 1 minute. Pass through a fine mesh sieve with a ladle.

Make sure you get all of the liquid from the pulp.

Place in a container and chill for a few hours to let the flavours come together.

To serve, place a ¼ cup of ricotta in a bowl, top with fresh watercress leaves and pour over your gazpacho.

Top with crumbled crispy prosciutto and serve.