Make Ahead

Caprese Soup

August  2, 2009
4 Ratings
  • Serves 4
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

What You'll Need
  • 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 cup ricotta
  • 2/3 cup 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.

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I'm a Los Angeles based home cook with a full time job and 2 young kids, so my recipes tend to be accessible to busy people. I firmly believe that anyone can cook good, everyday meals from scratch with sufficient tools and encouragement, and I try to create meals that are delicious, wholesome and not too intimidating. Most of my favorite recipes tend to be twists on a classic dish that makes it new and exciting.

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