Featured Reader Review
Kristin said, “I have truly lost count of how many times I’ve used this recipe! It could not be better! We usually toast up some crusty bread to go with it and it’s *perfect*.”
If you know and love classic caprese salad, you absolutely must try my no-cook mozzarella caprese gazpacho! It’s light, refreshing, and so satisfying to eat. Plus, it’s perfect for a date night in! Feels elegant, but really requires little effort on your part–it’s made entirely in a food processor.
Gazpacho refers to any cold soup made up of raw, blended ingredients. Here, inspired by a classic caprese salad, we’re blending fresh tomatoes with extra virgin olive oil, Kosher salt, freshly ground black pepper, a splash of vinegar, and fresh basil to turn them into a delicious summer gazpacho!
To give it a heartier feel, it’s topped with balls of fresh mozzarella cheese–swoon! Feel free to enjoy alongside Caprese pasta salad tossed in garlicky tomato dressing or pan-seared chicken cutlets with blistered tomatoes for a complete meal.
How To Make Basil Oil
Caprese gazpacho is great on its own, but a quick basil oil makes it shine. Blitz fresh basil with olive oil, let it steep, then strain over the soup. The flavor only intensifies with time, so prep it a day or two ahead. Store any extra at room temp and use anywhere you’d normally reach for olive oil.
To Assemble The Caprese Gazpacho
- Plate the soup. Pour the strained gazpacho into a shallow serving bowl or dish.
- Add fresh mozzarella. Take a large ball of fresh mozzarella and pull it with your hands into bite size pieces. Place the mozzarella directly on top of the gazpacho.
- Add homemade basil oil. Drizzle the soup generously with basil oil.
- Season, then serve. Sprinkle a generous pinch of flaky sea salt on top of cheese, then serve immediately.
I recommend having a crusty baguette or roll on standby for sopping up the delicious gazpacho!
Love all things gazpacho? Try my peach and corn gazpacho or this creamy cucumber gazpacho next!
What to Serve With Caprese Gazpacho
You’ll definitely want to serve this with a big ol’ piece of crusty bread for sopping up that delicious heirloom tomato soup.
Here are some of our favorite light salads and side dishes that go great with this homemade gazpacho:
Wine Pairings!
As part of my Date Night In series, I’m offering up a few wine suggestions to serve alongside. Because the tomatoes are kept raw in this preparation (read: higher acidity than if they were cooked), you’re going to want to stick with wines that mirror that (aka: have a higher acidity).
Red wine: light-bodied reds, such as Gamay, Cinsault, or a lighter Pinot Noir
Rosé: I can vouch from personal experience that Wolffer Estate rosés pair beautifully! My favorite is their Summer in a Bottle, but the Finca and Estate rosés are also wonderful. Again, look for something with a fair amount of acidity.
White wine: Sancerre (one of our all-the-time go to wines!), Chablis, or Riesling would be great.
This is such a flavorful, refreshing meal that you can enjoy all summer long, and such a great way to beat the heat (thanks cold soup, we love ya forever!). If you make this Mozzarella Caprese Gazpacho, please let us know by leaving a rating and review below!
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For more date night worthy meals, check out the following recipes:
- Date night polenta with roasted mushrooms and shallots
- Juicy Pan Seared Duck Breasts
- Phyllo-wrapped feta cheese with truffle honey
- Whole30 butternut squash with za’atar and lemon tahini sauce
- Whole30 anchovy chicken
- Marinated soy sauce eggs (shoyu tamago) with sticky rice
Tell Us What You Think!
If you make this recipe, don’t forget to leave a review and rating—we value your feedback and it helps us keep creating (and sharing!) free recipes. Your support means the world!
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15-Minute No Cook Caprese Gazpacho
Video
Equipment
Ingredients
- 1½ lbs heirloom tomatoes 2-3 large tomatoes, core removed, tomatoes cut into 2-inch chunks
- 1½ cup packed fresh basil leaves divided
- 1 Tbsp white wine vinegar
- 2 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- ¾ cup extra virgin olive oil divided
- 6-8 oz fresh mozzarella or burrata
- Flaky sea salt for serving
- Baguette or other crusty bread for serving
Instructions
- To make in a blender: Place tomatoes, ½ cup basil leaves, 1 Tbsp white wine vinegar, 2 tsp Kosher salt, and ¼ tsp black pepper in a blender, then process until puréed. With the motor running on low, drizzle in ⅓-½ cup olive oil. Continue blending until very smooth, then taste and adjust seasoning as needed. If not using right away, cover the soup with plastic wrap and store in refrigerator until serving.
- To make in a food processor. Place tomatoes in the bowl of a food processor fitted with blade attachment. Add ½ cup basil leaves, 1 Tbsp white wine vinegar, 2 tsp Kosher salt, and ¼ tsp black pepper, then process until smooth. With the motor running, drizzle in ⅓ – ½ cup olive oil. Because a food processor won't purée as well as a blender, you have the option to strain the mixture so that it's smooth.
- Strain the gazpacho. Place a fine mesh sieve under a large bowl, then pour the tomato mixture into the sieve. Use a rubber spatula to push the sauce through, leaving behind only the pulp and small bits of basil (discard). If not using right away, cover the soup with plastic wrap and store in refrigerator until serving.
- Optional: Make the basil oil. Rinse the bowl of the blender or food processor with water, then shake any excess liquid out. To make in a food processor: add remaining 1 cup basil leaves to the bowl, then process until finely chopped. With the processor running, drizzle in ¼ cup olive oil. Once again, place your fine mesh sieve on top of a bowl, then strain basil oil. Set aside. To make in a blender, combine 1 cup basil and ¼ cup olive oil in the blender bowl, then process until puréed. Strain the mixture, if desired.
- Assemble, then serve. Divide tomato gazpacho into shallow bowls. Tear fresh mozzarella with hands into small, bite-size pieces, then place directly on top of the soup. Use a spoon to drizzle a small amount of basil oil (or extra virgin olive oil) over the top of the dish. Finish with flaky sea salt, freshly ground black pepper, and additional fresh basil leaves.
Notes
- Caprese gazpacho can be made up to 3 days in advance and stored in a refrigerator in an airtight container.
- For this recipe, fresh mozzarella is best (versus shredded or grated cheese). Other soft cheese will work, but we’re going for that classic caprese taste!
- To freeze: Place gazpacho in an airtight freezer-safe container, then freeze until solid. Gazpacho will keep in freezer for up to 6 months.
- To reheat from frozen: place container in a refrigerator to slowly thaw overnight.
Tried it today and can’t give enough “stars” to this recipe 😁 easy and super delicious. The vinegar adds the extra touch that perfectly balance this gazpacho!
Hugs!
THRILLED that you love this as much as we do! A perfect way to highlight those beautiful summer tomatoes! xo, Ari
Oh my word this looks fantastic. Do you think this could be made with big beef tomatoes instead of heirloom? I have a surplus of those growing!
Absolutely!! Use what you’ve got! xo, Ari
I have truly lost count of how many times I’ve used this recipe! It could not be better! We usually toast up some crusty bread to go with it and it’s *perfect*
The biggest compliment — thank you, Kristen! It’s a forever favorite of mine as well. xo, Ari