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Caprese soup
Caprese soup
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Total Time:
40 minutes
Caprese Soup: A taste of Capri with juicy tomatoes, creamy buffalo mozzarella, and fresh basil. Serve with charred ciabatta for a delightful experience.
Ingredients:
  • 1 bulb of garlic
  • 1 kg mixed tomatoes
  • extra virgin olive oil
  • 4 sun-dried tomatoes in oil
  • 1 tablespoon soft brown sugar
  • 50 g basil leaves plus a few extra to garnish
  • 1½ tablespoons red wine vinegar
  • 4 slices of sourdough bread
  • 2 x 125 g balls of buffalo mozzarella

Instructions:
  • - Preheat the oven to 200ºC/gas 6. Halve the garlic and place it in a large roasting tray with the tomatoes. Drizzle with 1 tablespoon of oil and roast for 25 minutes until tomatoes burst. Let it cool slightly. Squeeze garlic from its skin and blend with roasted tomatoes, sun-dried tomatoes, sugar, basil, vinegar, and 3 tablespoons of oil until smooth. Transfer to a jug and let it reach room temperature. Grill sourdough on a griddle until both sides are charred. Serve the soup in shallow bowls at room temperature with torn mozzarella, basil leaves, black pepper, and a drizzle of oil. Serve with grilled bread on the side.

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