Caprese Soup with Basil Oil

I love soups and I love Gazpacho. I stumbled across this amazing instagram account - wellseasonedstudio and this recipe. It is yummy, amazingly easy and you could jazz it up with fresh crab meat or tabasco or just have it as… try (American Recipe so measures are in cups and ounces)

Serves 4

heirloom tomatoes (or any that are ripe and gorgeous)

1/2 tbsp flaked salt

1/4 tsp cracked black pepper

3/4 cup of extra virgin olive oil

1 tbsp white wine vinegar

1 1/4 cup fresh basil leaves

8-10 oz mozzarella or burrata

Flaky sea salt to serve

Crusty Bread

Remove the core of each tomato and roughly chop into chunks. Pop in a food processor and whizz with the salt and pepper until a smooth ish mix. Add 1/4 cup of basil with the white wine vinegar and pulse to combine. Whilst the motor is running drizzle in 1/2-1/3 cup of the best olive oil you have… I am super lucky as my friend has the most beautiful Olive Oil from her house in Italy, I save it for recipes like this. Once all mixed, turn the processor off as you don’t want the soup too thin.

Sieve the soup though a fine mesh sieve using a rubber spatula leaving the pulp. Cover and chill until needed.

Basil oil

Add 1 cup of basil to a mixer and whizz until finely chopped, whilst the motor is running, drizzle in 1/4 cup of olive oil, then again finely sieve this, and set aside.

To serve

Pour the soup into a bowl, tear some mozzarella or burrata into bite size pieces, sprinkle a few flakes of sea salt over that and then drizzle some basil oil over the top. Serve with crusty bread.