Dinner Recipe Caprese soup

Dinner Recipe Caprese soup

Ingredients:

• 1kg mixed tomatoes


• 1 garlic bulb, cut in half widthways


• Extra virgin olive oil


• 4 sundried tomatoes in oil, drained


• 1 tablespoon brown sugar


• 1 bunch basil, leaves picked


• 1 1/2 tablespoons red wine vinegar


• 4 slices of sourdough or ciabatta


• 250g fresh buffalo mozzarella or bocconcini

Instructions:

1. Preheat the oven to 200°C. Place the tomatoes and garlic in a large roasting pan, drizzle with 1 tablespoon olive oil and roast in the oven for 25 minutes or until the tomatoes have burst. Remove from the oven and leave to cool slightly.


2. Squeeze the roasted garlic from its skin and place in a blender with the roasted tomatoes, sundried tomatoes, sugar, basil (reserving a few leaves for garnish), vinegar and 1/4 cup (60ml) olive oil. Whiz until smooth, then transfer to a jug and set aside to come to room temperature.


3. Heat a chargrill pan and chargrill the bread on both sides. Serve the soup at room temperature in shallow bowls, topped with torn mozzarella, basil leaves, black pepper, a drizzle of olive oil and the bread on the side.