I love heirloom tomatoes. I mean seriously love them. During the summer, I stop at the farmers’ market almost every week to buy them. One of my favorite dishes to make with them is something I created that I call caprese soup. I named it that because it is fairly similar to caprese salad, but the main import difference is that I keep all the tomato juice. The most important ingredient is of course heirloom tomatoes. Overripe, incredibly juicy heirloom tomatoes are best, like the ones I got at the farmers’ market today.
heirloom tomatoes
The other ingredients are fresh mozzarella, fresh basil, extra virgin olive oil, and balsamic vinegar.
Here’s how I make it.
1. Take the heirloom tomatoes and chop them into bite size pieces. Keep as much of the juices as possible, and put the pieces and juice into a large bowl.
2. Cut the fresh mozzarella into smaller pieces and add to bowl. Add as much or as little mozzarella as you want.
3. Add the fresh basil torn into small pieces. Add the olive oil and the balsamic vinegar, in enough amounts that the tomatoes and mozzarella are coated well. I suggest adding more vinegar than oil.
4. Mix well making sure all the tomato juice, olive oil, and balsamic vinegar are well mixed.
5. Allow to marinate overnight in the refrigerator.
6. Enjoy. I suggest serving with french bread or some other bread that can be used to soak up all the juices to thoroughly enjoy.
It is one of my favorite summer meals, and look how gorgeous it is.
caprese soup