Mozzarella Caprese Gazpacho
Freshly torn mozzarella is served on top of a gazpacho ade from puréed heirloom tomatoes with olive oil and basil. Moazzarella caprese gazpacho is an elevated, deconstructed caprese salad worthy of any and all special occasions!
Servings: 2 servings
- 1 ½ lbs heirloom tomatoes (2-3 large 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
- 6-8 oz fresh mozzarella
- Flaky sea salt for serving
- Baguette or other crusty bread for serving
To make gazpacho
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.
To the food processor, add Kosher salt and black 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 gazpacho to be too thin, so once it's combined, turn off the processor.
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.
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.
Divide tomato gazpacho into shallow bowls. Tear fresh mozzarella with hands into small, bite-size pieces, then place directly on top of soup. Use a spoon to drizzle a small amount of basil oil back and forth over the top of the dish.
Optional: sprinkle a pinch of flaky sea salt on top of each piece of mozzarella. Serve gazpacho with crusty toasted bread.
- 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 flavor profile!
- 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.
Sodium: 2296mg | Calcium: 469mg | Vitamin C: 47mg | Vitamin A: 3567IU | Sugar: 10g | Fiber: 4g | Potassium: 871mg | Cholesterol: 67mg | Calories: 637kcal | Saturated Fat: 16g | Fat: 56g | Protein: 22g | Carbohydrates: 15g | Iron: 2mg