With this spicy caprese soup we don’t mind a little summer thunderstorm after a hot day at all. Tomatoes, burrata, chili and basil will send you on a little holiday to bella Italia. I prefer this caprese soup over the classic caprese salad, because you get the full tomato flavour. The soup is a mix of fresh and ripe summer tomatoes, sun-dried tomatoes in oil and tomato purée. Make sure you buy good quality tomato purée and tinned tomatoes without added sugar.
Tomatoes, burrata, chili and basil will send you on a little holiday to bella Italia.
Wash and chop the tomatoes into quarters. Also wash and chop the celery sticks, the sun dried tomatoes and the spicy chili.
Now get a large, deep pan on the heat and add the olive oil. Gently fry the celery slices for about 10 minutes. Add the tomato puree, the chili and chopped tomatoes and keep an eye on it. Deglaze after about 5 minutes with the white wine vinegar and the tinned tomatoes. Add the rosemary twig and let it simmer for about 30 minutes.
Remove from the heat and blend with a highspeed blender or in a mixer until smooth. Put it back on the heat, bring to cook one more time and season with salt and pepper.
Put the soup in your soup bowls and tear the burrata apart with your hands. Place the burrata or if you prefer mozzarella in the middle of your soup. Sprinkle with basil and a drizzle of olive oil. Serve with toasted ciabatta!
