Description
A refreshing twist on classic gazpacho, this Caprese version blends ripe tomatoes with basil and mozzarella flavors for a chilled, vibrant summer soup.
Ingredients
- 2 pounds ripe tomatoes, chopped
- 1 cup fresh basil leaves
- 1 clove garlic
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup fresh mozzarella, diced
- 1/2 cup cherry tomatoes, halved
- Extra basil leaves for garnish
Instructions
- In a blender, combine chopped tomatoes, basil, garlic, olive oil, red wine vinegar, salt, and pepper.
- Blend until smooth and adjust seasoning to taste.
- Chill the soup in the refrigerator for at least 1–2 hours until cold.
- Stir before serving and divide into bowls.
- Top each serving with diced mozzarella, cherry tomatoes, and fresh basil.
- Drizzle with additional olive oil if desired and serve immediately.
Notes
- Use the ripest tomatoes available for best flavor.
- Chill thoroughly before serving for optimal taste.
- Can be made a day ahead and stored in the refrigerator.
- Add cucumber for extra freshness if desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blended
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 15 mg
