Author Notes
This is a warm weather summer recipe made with traditional Caprese salad ingredients, though we have instead used them to make a garden fresh soup. —Michael Hultquist
Ingredients
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4
large tomatoes
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8
basil leaves
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1
salt and pepper to taste
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2
slices crusty bread, like Italian bread
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2
slices mozzarella cheese
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4 tablespoons
balsamic vinegar, reduced
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2 tablespoons
extra virgin olive oil
Directions
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Blanch the tomatoes about 2 minutes to soften. Remove, cool slightly, and run them through a food mill. Add to a large pot and heat to low.
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Slice basil and add to the tomato. Stir.
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Add salt and pepper to taste and heat through.
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While soup is cooking, toast the bread lightly, then top with mozzarella cheese. Toast again until cheese is melted.
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Drizzle the cheesy bread with reduced balsamic vinegar and slice into sticks.
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Add the soup to two bowls and drizzle with olive oil.
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Serve with cheesy bread sticks.
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