Basil Infused Olive Oil

1. Chop 1/4 cup fresh basil leaves and cover with 1/3 cup olive oil in a bowl
2. Crush the leaves in the oil with a muddler thoroughly, cover and set aside for 2-3 hours
3. Strain through a fine mesh screen with a rubber spatula and reserve the oil until ready to use or refrigerate

Gazpacho

1. Core the heirloom tomatoes, roughly chop and place into a food processor
2. Cut the ends, quarter and seed the roma tomatoes, and add to the processor
3. Add 1/3 cup olive oil, red onion, garlic, salt, pepper, white wine vinegar and 1/4 cup basil leaves to the processor
4. Pulse 2-5 times for a chunky, but combined mix – or – until it reaches your preferred consistency
5. Taste and adjust the salt and pepper if necessary
6. Chill in the refrigerator for 1-2 hours
7. When ready to serve, divide the gazpacho into bowls, tear the mozzarella into bite-sized chunks and divide equally.
8. Drizzle a spoonful of basil olive oil over each bowl and garnish with tiny basil leaves
9. Place a tiny pinch of sea salt on each piece of mozzarella
10. Accompany with a chunk of french baguette