Caprese soup according to Jamie Oliver's recipe: the perfect first course inspired by Italian cuisine

The Caprese soup by the famous chef Jamie Oliver is a simple and tasty version of the classic tomato dish, which is ideal for a light but satisfying dinner.

Thanks to the rich mixture of fried tomatoes, garlic and sun-dried tomatoes, it has a bright, rich flavor. And mozzarella gives it a creamy soft flavor. OBOZ.UA offers you to familiarize yourself with the recipe of the exquisite author's dish.

Ingredients

• One clove of garlic
• One kilogram of tomatoes
• Extra virgin olive oil
• Four sun-dried tomatoes in oil
• One tablespoon of soft brown sugar
• 50 g basil leaves plus a few extra leaves for decoration
• 1½ tablespoons of red wine vinegar
• Four slices of sourdough bread
• Two 125 g balls of mozzarella.

Method of preparation

1. Preheat the oven to 200ºC. Cut the garlic clove in half horizontally and place it in a large roasting pan with the tomatoes.

2. Drizzle with one tablespoon of olive oil and roast for 25 minutes or until the tomatoes open. Then remove the pan from the oven and let it cool slightly.

3. When the garlic is cool enough to handle, squeeze the pulp out of the skin and place it in a blender with the roasted tomatoes, sun-dried tomatoes, sugar, basil, vinegar, and three tablespoons of olive oil.

4. Stir until smooth, then transfer the mixture to a saucepan and set aside to come to room temperature.

5. While the soup is cooling, heat a skillet and fry the sourdough bread on both sides until golden brown.

6. To serve, ladle the soup at room temperature into shallow bowls. Add half of a torn mozzarella ball to the center of each bowl, then garnish with fresh basil leaves, a few pieces of black pepper, and a drizzle of olive oil. Serve the grilled sourdough bread.

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