There are few things like fresh tomatoes that scream sum-sum-summertime and tomato caprese gazpacho is one of them. I love tomatoes fresh off the vine, sliced with a little salt, but this recipe elevates them another notch. The fresh basil and mozzarella are reminiscent of a caprese salad and the red onion adds pizzazz.
Tomatoes and Combinations
This recipe uses a combination of roma and heirloom, but any ripe tomatoe will work for gazpacho. I used what was on hand, seeded the roma and used the heirlooms whole. You may leave the seeds or remove them and process it chunky or a smooth puree to your preference. Beyond that I encourage you to season it liberally to taste.
Lunch or Dinner?
A chilled gazpacho is perfect on hot summer days and a bowl with a chunk of baguette makes a great lunch. However, a cup makes a great dinner app.
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 1x
- 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
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
- 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 to the processor
- 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
- 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 equally.
- Drizzle a spoonful of basil olive oil over each bowl and garnish with tiny basil leaves
- Place a tiny pinch of sea salt on each piece of mozzarella
- Accompany with a chunk of french baguette