Caprese soup

Caprese soup

Caprese soup

Serves Serves 4
Time Cooks In40 minutes
DifficultySuper easy
Nutrition per serving Plus
  • Calories 486 24%
  • Fat 29.3g 42%
  • Saturates 11.2g 56%
  • Sugars 12.6g 14%
  • Protein 18.5g 37%
  • Carbs 34.4g 13%
Of an adult's reference intake
Jamie Magazine
Recipe From

Jamie Magazine

By Joss Herd
Tap For Method

Ingredients

  • 1 bulb of garlic
  • 1 kg mixed tomatoes
  • extra virgin olive oil
  • 4 sun-dried tomatoes in oil
  • 1 tablespoon soft brown sugar
  • 50 g basil leaves , plus a few extra to garnish
  • 1½ tablespoons red wine vinegar
  • 4 slices of sourdough bread
  • 2 x 125 g balls of buffalo mozzarella
Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets.  For more information about how we calculate costs per serving read our FAQS

Jamie Magazine
Recipe From

Jamie Magazine

By Joss Herd
Tap For Ingredients

Method

  1. Preheat the oven to 200ºC/gas 6.
  2. Cut the garlic in half widthways and place in a large roasting tray with the tomatoes. Drizzle with 1 tablespoon of oil and roast in the oven for 25 minutes, or until the tomatoes have burst. Take out the tray and leave to cool slightly.

    Squeeze the roasted garlic from its skin and put into a blender with the roasted tomatoes, sun-dried tomatoes (drained first), sugar, basil, vinegar and 3 tablespoons of oil.
  3. Blitz until smooth, then transfer to a jug and set aside to come up to room temperature.
  4. Heat a griddle pan and chargrill the sourdough on both sides.
  5. Serve the soup at room temperature in shallow bowls, with half a torn mozzarella ball in the centre of each, topped with basil leaves, cracked black pepper and a drizzle of oil, with the bread on the side for dunking.
Please enable targetting cookies to show this banner
Jamie Magazine
Recipe From

Jamie Magazine

By Joss Herd