Grilled Ricotta Sandwiches and Cold Tomato Soup

Ingredients

• 2 pounds tomatoes, coarsely chopped
• 1/2 small red onion, coarsely chopped
• 1 clove garlic
• 2 teaspoons red wine vinegar
• 1/4 cup olive oil, plus more for the grill
• kosher salt and black pepper
• 8 slices country bread
• 8 ounces fresh ricotta
• 1 tablespoon chopped fresh herbs (such as chives, oregano, or tarragon)

Directions

1. Puree the tomatoes, onion, and garlic in a blender until smooth. Add the vinegar, 2 tablespoons of the oil, and ½ teaspoon each salt and pepper and pulse to combine.
2. Heat grill to medium. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.
3. Top 4 slices of the bread, dividing evenly, with the ricotta, herbs, and ½ teaspoon pepper. Sandwich with the remaining slices of bread. Drizzle the tops and bottoms of the sandwiches, dividing evenly, with the remaining 2 tablespoons of oil.
4. Grill until the bread is toasted and the cheese is warm, 2 to 3 minutes per side. Serve with the tomato soup.