Cheese “Delicato” Tortellini

in Italian Gazpacho

½ – 22 oz. pkg. Giovanni Rana Cheese “Delicato” Tortellini
2 – 28 oz. cans whole peeled tomatoes
½ cup roughly chopped red onion
1 zucchini, roughly chopped
1 clove fresh garlic
1 Tbs. Balsamic vinegar
3 Tbs. extra virgin olive oil
1 tsp. kosher salt

Blend all ingredients except tortellini in a blender or food processor on high until very finely chopped to completely smooth, depending on your preference.  Adjust seasoning with kosher salt. (Gazpacho can be made ahead and chilled if desired, or all ingredients can be chilled before blending.)

In the meantime, prepare tortellini according to package instructions and cool in well salted ice water.  Drain well.

Serve gazpacho in bowls with tortellini.  Finish with a drizzle of extra virgin olive oil and shaved Parmigiano Reggiano.

***Alternately, try this recipe with Giovanni Rana Pesto Cheese Tortellini