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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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mozzarella caprese with basil oil

Mozzarella Caprese Gazpacho

Posted by: ari | well seasoned

recipe +-

Posted by: ari | well seasoned
mozzarella caprese with basil oil
Print Recipe
5 from 3 votes

Mozzarella Caprese Gazpacho

Freshly torn mozzarella is served on top of puréed heirloom tomatoes with olive oil and basil. An elevated, deconstructed caprese salad worthy of any and all special occasions!
Prep Time15 mins
Cook Time0 mins
Total Time15 mins
Course: Appetizer, Soup
Cuisine: Italian
Keyword: caprese salad, caprese soup, fresh mozzarella, how to make a caprese, mozzarela
Servings: 4 servings
Calories: 561kcal
Author: ari | well seasoned


  • Fine mesh sieve


  • 1 ½ lbs heirloom tomatoes
  • ½ Tbsp kosher salt
  • ¼ tsp freshly ground black pepper
  • ¾ cup extra virgin olive oil divided
  • 1 Tbsp white wine vinegar
  • 1 ¼ cup packed basil leaves divided
  • 8-10 oz fresh mozzarella
  • flaky sea salt for serving
  • crusty bread for serving


To make caprese sauce

  • Remove the core of each tomato with a paring knife and discard, then cut the rest of each tomato into large chunks. Place into the bowl of a food processor fitted with blade attachment.
    heirloom tomatoes in a food processor
  • To the food processor, add salt and pepper, then pulse until a somewhat chunky, somewhat smooth mixture forms -- about 10 quick pulses.
  • Remove the lid, add ¼ cup packed basil and white wine vinegar to the bowl, then return the lid and pulse to combine. With the motor running, drizzle in ⅓ - ½ cup olive oil. You don't want the sauce to be too thin, so once it's combined, turn off the processor.
    basil leaves in a food processor with processed tomatoes
  • 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 sauce with plastic wrap and store in refrigerator until serving.
    tomato pulp in a food stringer over a large bowl

To make basil oil

  • Meanwhile, make a quick basil olive oil. Rinse the bowl of the food processor with water, then shake any excess liquid out. Add 1 cup packed basil leaves to the bowl fitted with blade attachment, 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.
    fresh basil leaves in a food processor

To assemble

  • Divide heirloom sauce into shallow bowls. Tear fresh mozzarella with hands into small, bite-size pieces, then place directly on top of sauce. Use a spoon to drizzle a small amount of basil oil back and forth over the top of the dish.
    caprese sauce with fresh mozzarella in a bowl with fresh basil
  • Optional: sprinkle some flaky sea salt on top of each piece of mozzarella. Serve with crusty toasted bread.


Heirloom tomato sauce can be made up to 3 days in advance and stored in a refrigerator. 
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 flavor profile!


Calories: 561kcal | Carbohydrates: 8g | Protein: 14g | Fat: 54g | Saturated Fat: 13g | Cholesterol: 45mg | Sodium: 1237mg | Potassium: 468mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2196IU | Vitamin C: 25mg | Calcium: 317mg | Iron: 1mg