Instant Tomato-Ricotta Soup with Capers
Takes about 15 minutes; serves 4

2 fat ripe tomatoes (~1 pound) cored and cubed
2 TBSP extra virgin olive oil
1 1/2 TBSP fresh basil
Large pinch sea salt
1/2 cup good quality ricotta, lightly broken into clumps
2 tsp. capers

In a medium bowl combine tomatoes, olive oil, basil and salt. Let stand
5 minutes. Gently scatter ricotta on top; do not stir in. Garnish with
capers and serve.

Wine note: A bowl of chopped tomatoes macerated with oil and salt until
juicy is pan-Mediterranean. The cheese is the only element that places
it in a specific country. Whatever cheese you choose, go for a bright,
acidic white wine--a pinot grigio if you use ricotta; Santorini if you
use feta; Txacoli if you use a Spanish cheese.