Caprese soup with buffalo mozzarella

Ingredients for 4 servings:

• 1 kg tomatoes, ripe
• 5 cloves garlic
• olive oil
• 1 bunch of basil with stems (approx. 20g)
• 1 bunch of chives (approx. 20g) with flowers if possible
• ½ tbsp sugar, whole cane
• 1 tbsp red wine vinegar
• 2 tomatoes, dried, in oil, alternatively 1 tbsp tomato paste
• 1 ball of mozzarella, buffalo
• 4 slices Ciabatta (or other favorite white bread)
• 1 pinch(s) of sea salt (fleur de sel)
• 1 pinch(s) black pepper (preferably freshly ground or from a mortar)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

delicious, light tomato soup as a starter for late summer

Caprese with a twist! This Italian classic is transformed into a light but flavorful soup: Wash the tomatoes, remove the stalks, and let them drain on a kitchen towel. Halve the garlic cloves. Do not peel them, as they will burn easily. Set one clove aside for the bread. Add the tomatoes and garlic to the roasting pan and stir in 2 tablespoons of olive oil, ensuring the vegetables are lightly coated. Bake in the oven at 200°C for about 20 minutes (until the tomatoes are soft). In the meantime, pluck a few small leaves from the basil and the flowers from the chives and set them aside. Place the remaining basil, including the stems, chives, raw cane sugar, red wine vinegar, and sun-dried tomatoes, in a blender. Drizzle the ciabatta with olive oil on both sides and press it gently into the bread with your fingertips. Remove the roasting pan from the oven. Place the ciabatta in the oven. Peel the garlic from its skin and add it to the blender along with the tomatoes. Blend everything until smooth. Depending on your taste, some pieces can remain. Remove the ciabatta from the oven and set aside. Tear the mozzarella into pieces with your fingers. Ladle the soup from the blender into small bowls. Place the mozzarella pieces in the center of the soup. Garnish with the reserved basil leaves and chives. Rub the ciabatta with the raw garlic clove (to taste), season lightly with salt, and place the bread next to the soup bowl. Finish the Caprese soup with a small pinch of salt (preferably fleur de sel), a little pepper, and a drizzle of olive oil. The soup shouldn’t be too hot or salty to allow the flavors of the grilled tomatoes and red wine vinegar to fully develop. A great recipe for late summer, when the tomatoes are already overripe and the evenings are getting a bit cooler. As a rich starter, ideally followed by something grilled. Or as a light dinner with a bit more bread. A fresh pilsner or a glass of red wine goes well with it.