Tomato gazpacho with whipped chive ricotta

Ingredients

• 4 medium_piece (600g) tomatoes, chopped
• 1 medium_piece (200g) red capsicum (bell pepper), chopped coarsley
• 1 (130g) lebanese cucumber, peeled, chopped coarsley
• 1 small_piece (80g) brown onion, chopped
• 1 clove garlic, chopped
• 70 gram (2½ ounces) sourdough bread, chopped coarsley
• 1/2 cup (125ml) olive oil
• 1/4 cup (60ml) white wine vinegar
• 3 cup (750ml) water
• 2 tablespoon olive oil, extra
• 1 tablespoon fresh baby basil leaves
• 1 tablespoon fresh dill, coarsley chopped
• 200 gram (6½ ounces) firm ricotta
• 1/2 cup (125ml) pouring cream
• 1 tablespoon fresh chives, finely chopped
• 4 slice white bread, crusts removed
• 2 tablespoon olive oil
• 50 gram (1½ ounces) butter

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