Chilled Caprese Soup

Name: Chilled Caprese Soup
Prep time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 3 c. 1/2-inch bread cubes; 3 lb. tomatoes; 1 tbsp. sherry or red wine vinegar; 2 clove garlic; 1/4 c. extra-virgin olive oil; 1/4 c. packed fresh basil leaves; 4 oz. fresh mozzarella cheese; 1/4 c. finely chopped seedless English cucumber; 1/4 c. finely chopped green pepper

Published: Jun 26, 2013

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Yields:

Prep Time:

25 mins

Total Time:

25 mins

Cal/Serv:

350

With all of the ingredients of a caprese salad, this soup is a perfectly refreshing new take on an old classic.

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Ingredients

3 cups 1/2-inch bread cubes
3 lb. tomatoes
1 Tbsp. sherry or red wine vinegar
2 clove garlic
1/4 cup extra-virgin olive oil
1/4 cup packed fresh basil leaves
4 oz. fresh mozzarella cheese
1/4 cup finely chopped seedless English cucumber
1/4 cup finely chopped green pepper

Directions

1. Step 1Preheat oven to 350 degrees F. In medium bowl, soak 1 1/2 cups bread cubes in 1 cup warm water. Meanwhile, arrange remaining 1 1/2 cups bread in jelly-roll pan and bake 16 minutes or until golden.
2. Step 2Working in 2 batches, squeeze excess water from soaked bread cubes and transfer to food processor. Add tomatoes, vinegar, 1 clove garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper; pulse until almost smooth. Refrigerate until cold, about 2 hours.
3. Step 3Meanwhile, with garlic press, press remaining clove into medium bowl; whisk in olive oil, basil, and 1/8 teaspoon salt.
4. Step 4To serve, add toasted bread cubes to basil-and-oil mixture; toss to coat. Stir in mozzarella, cucumber, and green pepper. Divide chilled soup among four bowls and top with mozzarella mixture.