Cold zuppa caprese with mozzarella

Name: cold zuppa caprese with mozzarella
Cook time: 25 min
Total time: 265 min
Yield: 4
Cuisine: Italian
Ingredients: 750 g romatomatics or meat tomatoes; 4 el olive oil; 2 el balsamic vinegar; 2 tl sugar; 4 slices old white bread without crust; 1 clove garlic in pieces; 1 bag fresh basil (15 g), in strips; 6 dl vegetable stock; 150 g mini buns mozzarella (cheese)

A tasty Italian recipe. The starter contains the following ingredients: tomatoes (or beef tomatoes), olive oil, balsamic vinegar, sugar, old white bread (without crust), garlic (in pieces), fresh basil ((15 g), in strips), vegetable stock and mini-balls of mozzarella cheese ).

Ingredients

Kitchen Stuff

food processor

Directions

Preheat the grill.
Halve tomatoes in half and lay them on baking tin with cutting edge upwards.
Dressing stirring oil, vinegar and sugar and sprinkling over tomatoes.
Fry baking tin 10 cm under grill and toast tomatoes for 10 min.
In bread-making machine, bread with garlic and three-quarters of basil is coarsely mashed.
Mix the broth and give everything in a large bowl.
Then, stir-fry tomatoes with moisture in a food processor and rub through the sieve above the stock.
Let the soup cool down and let it cool in a refrigerator in at least 4 hours.
Then drizzle mozzarella balls with kitchen paper and cut into quarters.
Distribute Mozzarella over soup bowls and create ice-cold tomato soup.
Garnish with the rest of basil.
Delicious with ciabatta or grissini (Italian breadsticks)..