Summary

Ingredients

• 1 kg tomato (s), ripe
• 5 cloves garlic
• olive oil
• 1 bunch basil with stems (approx. 20g)
• 1 bunch chives, (approx 20g) with flowers if possible
• 0.5 tablespoon ½ sugar, whole cane
• 1 tablespoon red wine vinegar
• 2 tomato (s), dried, in oil, alternatively 1 tablespoon tomato paste
• 1 scoop mozzarella, buffalo
• 4 slices ciabatta, (or other favorite white bread)
• 1 pinch (s) sea salt, (Fleur de Sel)
• 1 pinch (s) black pepper (best freshly ground or from a mortar)

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Instructions

1. Caprese with a difference! The Italian classic is transformed into a light but flavorful soup:
2. Wash the tomatoes, remove the panicles and drain on a kitchen towel. Halve the garlic cloves. Do not peel, otherwise they will burn easily. Set aside one toe for the bread. Put the tomatoes and garlic in the roasting pan and stir in 2 tablespoons of olive oil so that the vegetables are slightly moistened with the oil. Place in the oven at 200 ° C for about 20 minutes (until the tomatoes are soft).
3. In the meantime, pluck a few small leaves from the basil and the flowers from the chives and set aside. Put the rest of the basil including the stems, chives, whole cane sugar, red wine vinegar and the dried tomatoes in the blender.
4. Drizzle the ciabatta with olive oil on both sides and lightly press it into the bread with your fingertips. Take the roasting pan out of the oven. Place the ciabatta in the oven.
5. Peel the garlic from the skin and add to the blender with the tomatoes. Mix everything to a smooth mass. Depending on your taste, bits and pieces can of course remain.
6. Take the ciabatta out of the oven and set aside. Tear the mozzarella into pieces with your fingers. Pour the soup from the mixer into bowls. Place the mozzarella pieces in the middle of the soup. Decorate with the basil leaves and chive flowers that were set aside.
7. Rub the ciabatta with the raw garlic clove (to taste), lightly salt and drape the bread next to the soup bowl. Finish the caprese soup with a pinch of salt (preferably fleur de sel), a little pepper and a dash of olive oil.
8. The soup should not be eaten too hot or too salty in order to let the flavors of the grilled tomatoes and red wine vinegar come into their own.
9. A great recipe for late summer, when the tomatoes are already overripe and the evenings are getting a little cooler.
10. As an intense starter that could be wonderfully followed by something grilled. Or as a light dinner with a little more bread.
11. A fresh beer or a glass of red wine is nice with it.