Caprese Soup

8 ingredients
4 steps

Ingredients

  • 2.25 pounds ripe tomatoes
  • .25 cups extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 pieces garlic
  • 2 tablespoons chopped fresh basil
  • 1 pinch salt
  • 2/3 cup ricotta
  • 2/3 cup basil pesto

Directions

  1. 1
    Wash tomatoes and remove stems. Roughly chop.
  2. 2
    Combine chopped tomatoes, olive oil, vinegar, garlic, salt and vinegar in food processor. Puree until smooth. Chill soup.
  3. 3
    To serve, divide ricotta and pesto among 4 bowls.
  4. 4
    Spoon soup over ricotta and pesto in bowls. Stir before eating.

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