Zuppa Caprese
Ingredients
- 3 medium tomatoes, cored and coarsely chopped ⓘ
- Salt ⓘ
- Sugar ⓘ
- 1/4 cup plus 2 tablespoons fruity extra-virgin olive oil
- Freshly ground white pepper ⓘ
- 2 balls of packaged buffalo mozzarella with their liquid, at room temperature (see Note)
- 2 scallions, white and tender green parts only, julienned ⓘ
- 2 apricotshalved, pitted and thinly sliced ⓘ
- 1 tablespoon lime juice ⓘ
- 2 tablespoons finely shredded basil ⓘ
Instructions
- In a blender or food processor, puree the chopped tomatoes with a pinch each of salt and sugar.
- Line a strainer with 2 layers of cheesecloth and set the strainer over a medium bowl.
- Pour the tomato puree into the strainer, gather the ends of the cheesecloth and tie with a string.
- Let the tomato juices drain into the bowl for 2 hours.
- You should have about 1/2 cup of tomato water.
- If not, gently squeeze the cheesecloth to extract a little more of the tomato water.
- Whisk in 2 tablespoons of the olive oil and season the tomato water with salt and white pepper.
- Rinse out the blender.
- Pour in the mozzarella liquidthere should be 3/4 cup.
- Cut each mozzarella ball into 6 pieces and add the pieces to the blender.
- Blend at low speed for 1 minute, then increase the speed to high and puree until smooth.
- Add the remaining 1/4 cup of olive oil and puree until creamy and smooth.
- Season the soup with white pepper.
- In a medium bowl, toss the scallions and apricots with the lime juice and season with salt and pepper.
- Pour 1/2 cup of the mozzarella soup into each of 6 small bowls.
- Spoon the apricot mixture on top and garnish with the basil.
- Drizzle a few drops of the tomato water and the vin cotto on top and serve right away.
Nutrition & Diet Analysis (per serving)
343
kcal
17% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).