Caprese Soup

By • August 2, 2009 • 0 Comments

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Author Notes: This soup was invented during a New York City heat wave when even the thought of turning on the stove was anathema. It's a simpler alternative to gaspacho that makes great use of the flavors and produce of summer.Savour

Serves 4

  • 2.25 pounds ripe tomatoes
  • .25 cups extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 pieces garlic
  • 2 tablespoons chopped fresh basil
  • 1 pinch salt
  • 2/3 cups ricotta
  • 2/3 cups basil pesto
  1. Wash tomatoes and remove stems. Roughly chop.
  2. Combine chopped tomatoes, olive oil, vinegar, garlic, salt and vinegar in food processor. Puree until smooth. Chill soup.
  3. To serve, divide ricotta and pesto among 4 bowls.
  4. Spoon soup over ricotta and pesto in bowls. Stir before eating.

Tags: can be made ahead, Easy, no cook, seasonal, Vegetarian

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