Caprese Gazpacho

Caprese Gazpacho
  • 4 medium-sized tomatoes (about 2 lbs), coarsely chopped - reserve 1 cup of the tomatoes, 1/4 inch dice
  • 1 cucumber, peeled, seeded, and coarsely chopped - reserve 1/4 cup of the cucumber, 1/4 inch dice
  • 1 yellow onion, coarsely chopped - reserve 1/4 of the onion and dice fine
  • 1/2 cup fresh basil, torn into pieces - reserve 1 tablespoon chiffonade
  • 1 bell pepper (any color you have on hand), coarsely chopped
  • 1 jalapeno, seeds removed then coarsely chopped
  • 3 cloves garlic, peeled and smashed
  • 3 ounces fresh mozzarella, 1/4 inch dice
  • 2 slices of bread, crust removed and coarsely chopped
  • 1/3 cup olive oil, plus more for garnish
  • 2 tablespoons red wine vinegar
  • Juice from 1/2 a lemon
  • Salt and pepper

Caprese Salsa
In a bowl combine, reserved tomato, cucumber, onion, and basil. Fold in mozzarella then season with salt and pepper. Cover and set aside in refrigerator to stay cool.

Gazpacho
In a large bowl, combine the remaining tomatoes, cucumber, onion, basil, bell pepper, jalapeno, garlic, and bread. Working in batches, puree ingredients in a blender while slowly pouring in the olive oil, until it is a smooth consistency.

With a spatula push soup through a fine mesh strainer into a large serving bowl. Stir in red wine vinegar, lemon juice and season with salt and pepper. Cover soup and let chill in the refrigerator until ready to serve.


To serve, ladle soup into individual bowls and garnish with caprese salsa and a drizzle of olive oil.

Serves 4
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