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Zuppa Caprese

Courtesy of Shea Gallante

Active: 30min

Total Time: 2hrs 30min

Servings: 6

**Vegetarian

 

Ingredients

  1. 3 medium tomatoes, cored and coarsely chopped
  2. Salt
  3. Sugar
  4. 1/4 cup plus 2 tablespoons fruity extra-virgin olive oil
  5. Freshly ground white pepper
  6. 2 balls of packaged buffalo mozzarella with their liquid, at room temperature
  7. 2 scallions, white and tender green parts only, julienned
  8. 2 apricots—halved, pitted and thinly sliced
  9. 1 tablespoon lime juice
  10. 2 tablespoons finely shredded basil
  11. 1 teaspoon vin cotto, saba or aged balsamic vinegar

 

Directions

  1. In a blender or food processor, puree the chopped tomatoes with a pinch each of salt and sugar. Line a strainer with 2 layers of cheesecloth and set the strainer over a medium bowl. Pour the tomato puree into the strainer, gather the ends of the cheesecloth and tie with a string. Let the tomato juices drain into the bowl for 2 hours. You should have about 1/2 cup of tomato water. If not, gently squeeze the cheesecloth to extract a little more of the tomato water. Whisk in 2 tablespoons of the olive oil and season the tomato water with salt and white pepper.
  2. Rinse out the blender. Pour in the mozzarella liquid—there should be 3/4 cup. Cut each mozzarella ball into 6 pieces and add the pieces to the blender. Blend at low speed for 1 minute, then increase the speed to high and puree until smooth. Add the remaining 1/4 cup of olive oil and puree until creamy and smooth. Season the soup with white pepper.
  3. In a medium bowl, toss the scallions and apricots with the lime juice and season with salt and pepper. Pour 1/2 cup of the mozzarella soup into each of 6 small bowls. Spoon the apricot mixture on top and garnish with the basil. Drizzle a few drops of the tomato water and the vin cotto on top and serve right away.
MAKE AHEAD: The tomato water can be refrigerated overnight. Bring to room temperature before using.
NOTE: Look for imported Italian buffalo mozzarella, which comes packed in water in 125,250 or 500-gram plastic containers, at specialty markets and at cheese shops.
Foodandwine.com
Published: July 2005