Caprese Salad is a staple around here.
The tomato and basil plants my son has in our garden are all overflowing
and it seems to be a side dish multiple times a week.
Today for lunch I thought I would give my basil, tomatoes and mozzerella
a little heat and turn it into soup.
Introducing the Caprese Soup...
I filled my bowl with halved cherry tomatoes...
a handful of bocconcini mozzarella that I bought marinated in oil, herbs and vinegar...
I grabbed the basil and threw in about 7 leaves...
then poured in pipping hot vegetable stock...
and topped with rustic, crispy croutons.
It's amazing that all the same ingredients
can taste so different in a soup.
It is light and fresh yet filling and satisfying.
and oh boy, when than cheese melts...
It is mmmm good!
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