We all love a summery Caprese salad, so guess what? We've turned it into an iced soup! It's lovely and refreshing.
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Serves
4
Tomato
Garlic Clove
Fresh Basil
Cucumber
Onion
Sherry Vinegar
Olive Oil
Red Chilli
Burrata
Ciabatta
Ice Cube
Salt
Black Pepper
Serves
4
Tomato
Garlic Clove
Fresh Basil
Cucumber
Onion
Sherry Vinegar
Olive Oil
Red Chilli
Burrata
Ciabatta
Ice Cube
Salt
Black Pepper
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Cut tomatoes into quarters. Peel and roughly chop the cucumber, then peel the garlic. Halve the chilli and remove its seeds. Add all the vegetables into a blender and blitz until smooth. It needs to be really smooth, so keep blending!
Step 2.
With the motor running, add the sherry vinegar and olive oil in a continuous stream. This will emulsify and thicken the soup. If you like, you can pass the soup through a fine sieve to make it extra smooth. Taste and season with salt and pepper. Pop in the fridge to chill for at least a couple of hours or until very cold.
Step 3.
When you’re ready to eat, pre-heat the oven to 180°C. Make the croutons by tearing up the ciabatta and drizzling with oil, salt and pepper. Cook for 15 mins or until golden.
Step 4.
Serve the soup in chilled bowls with a couple of ice cubes, then top with the torn burrata, basil leaves, croutons, and a drizzle of olive oil.
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