Cold tomato soup with ricotta

Preparation

Baking Directions:

Sweat the onion in a large pot with 2 Tbsps.

of oil.

Cook on low heat for 10 minutes.

Add the tomatoes and cook on low heat for up to two hours.

Cool completely.

In a blender, mix tomato, basil, oil, salt, pepper and a few ice cubes on high for 15 seconds.

Mix the ricotta with salt, pepper and touch of cream.

Stir until you have a mousse-like consistency.

If desired, season bread with salt, pepper and oil and cook in a 450-degree oven for few minutes until crispy.