Tomato Caprese Gazpacho: A Spoonful of Summer
Few ingredients capture the essence of summer like a perfectly ripe tomato—sun-warmed, juicy, and bursting with flavor. And when you blend those beauties into a chilled gazpacho kissed with basil, mozzarella, and a hint of zingy red onion? That’s when summer truly sings.
Tomato Caprese Gazpacho is my warm-weather love letter to the garden, inspired by the simple perfection of a caprese salad and elevated into a silky, refreshing soup that cools you from the inside out. It’s what I crave when the days get long, the produce is peaking, and the kitchen needs to stay cool.
Tomatoes: Always the Star of the Show
This gazpacho is all about the tomatoes, so use the best you can find. I love combining meaty romas with juicy heirlooms for depth and color—think of it as tomato harmony in a bowl. In my latest batch, I seeded the romas and left the heirlooms whole for a bit of rustic character. But truly, any ripe tomato will do. Cherry tomatoes? Go for it. Ugly tomatoes? Even better.
You can remove the seeds or leave them in—it’s a texture preference. What’s non-negotiable is seasoning. Salt, pepper, and a drizzle of good olive oil bring everything to life. Don’t be shy. Let the flavors sing.
Caprese, But Make It Chilled
What sets this gazpacho apart is its nod to caprese: garnished with silky chunks of fresh mozzarella, fragrant basil infused olive oil, and red onion for a little kick. It’s familiar but fresh—a clever twist on two classics that happen to play beautifully together.
Perfect for Lunch… or Dinner
This is a gazpacho for any time of day. Serve it chilled, of course—it’s summer’s answer to staying cool and eating well. A big bowl with a crusty wedge of baguette makes a beautiful, no-fuss lunch. Or ladle it into small cups as a pre-dinner appetizer that feels elegant but effortless. Bonus points if you garnish with a basil leaf and a drizzle of balsamic reduction.
This dish is sunshine in a spoon. Simple. Seasonal. Satisfying.
Tomato Caprese Gazpacho Step By Step
Chop your basil, crush it with a muddler and refrigerate for two to three hours and allow the flavor to infuse the oil. Strain out the basil before use.
Roughly chop your tomatoes and seed them (optional)
Place the tomatoes, 1/3 cup olive oil, garlic, onion and all the spices, everything but the chopped basil in the food processor. Pulse until chunky.
Add the basil and pulse enough to incorporate it into the gazpacho and it is as chunky or smooth as you like.
Tear the fresh mozzarella into chunks and place them into the gazpacho, drizzle with a tablespoon of basil infused olive oil, then garnish with a few fresh tiny basil leaves. Print
Tomato Caprese Gazpacho
Delicious sum-sum-summertime soup!
- Prep Time: 30
- Cook Time: 120
- Total Time: 2 hours 30 minutes
- Yield: 2-4 servings 1x
Ingredients
- 1 lb heirloom tomatoes
- 1 lb roma tomatoes
- 8 oz fresh mozzarella
- 1/2 red onion – diced
- 1 clove garlic – minced
- 3/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 2/3 cup olive oil divided
- 1 TBL white wine vinegar
- 1/2 cup fresh basil leaves
- 1 baguette
- ile de Re fleur de sel sea salt – to taste
Instructions
Basil Infused Olive Oil
- Chop 1/4 cup fresh basil leaves and cover with 1/3 cup olive oil in a bowl
- Crush the leaves in the oil with a muddler thoroughly, cover and set aside for 2-3 hours
- Strain through a fine mesh screen with a rubber spatula and reserve the oil until ready to use or refrigerate
Gazpacho
- Core the heirloom tomatoes, roughly chop and place into a food processor
- Cut the ends, quarter and seed the roma tomatoes, and add to the processor
- Add 1/3 cup olive oil, red onion, garlic, salt, pepper, white wine vinegar and 1/4 cup basil leaves
- Pulse 2-5 times for a chunky, but combined mix – or – until it reaches your preferred consistency
- Taste and adjust the salt and pepper if necessary and chill in the refrigerator for 1-2 hours
- When ready to serve, divide the gazpacho into bowls, tear the mozzarella into bite-sized chunks and divide between each bowl.
- Drizzle a spoonful of basil olive oil over each bowl and garnish with tiny basil leaves and place a pinch of sea salt on each piece of mozzarella
- Accompany with a chunk of french baguette