Caprese Gazpacho
Caprese Gazpacho. Caprese salad but do it in a fun and refreshing gazpacho form. Filled with lots of heirloom tomatoes, cherry tomatoes, avocado, cucumber, jalapeños, fresh mozzarella, and basil. All the freshness of summer on a hot July night. It’s the perfect way to make my monday a liiittle less scary coming off an amazing summer weekend…and maybe a little wine is helping too ;)) !!
Monday’s are rough. Monday’s are especially rough when you’re coming off of a super fun summer weekend. I have been quite sad all day for one thing…because I am not at the beach anymore. And for another thing…the weekend is over and it was a really good one that honestly I wish I could relive. But the bright side is there are plenty more summer weekends left. But summer is seriously flying.
So today, I was in desperate need of a pick me up summer dinner. And does it get much better or more summery than a twist on a classic caprese salad?! So enter, the Caprese Gazpacho. It's loaded with all the good and fresh summer veggies. Tomatoes, avocado, jalapeño, cucumber, basil. But then the key to every caprese salad is the mozzarella. And that is what makes this gazpacho extra delicious and a little unique.
So Monday is definitely looking up a bit with this dinner. And of course, as always, I cannot wait to get back down the shore. Which I definitely will not be waiting until the weekend to head back because this whole week is looking absolutely beautiful. So a little work from home at the shore action it will be !!
Ingredients
3 pounds heirloom tomatoes; cut into large chunks
1 large shallot; finely chopped
1 jalapeño; seeded and chopped
2 tablespoons balsamic vinegar
2 tablespoons fruity olive oil
1 teaspoon red wine vinegar
1/2 cup basil leaves; sliced
1 or more teaspoons salt
black pepper
6 - 8 ice cubes
10 ounces cherry tomatoes; halved
1/2 English cucumber; diced
8 ounces mozzarella balls; halved
1 avocado; diced
Directions
In the bowl of a food processor, add the heirloom tomatoes, shallot, and jalapeño. Process to combine. Transfer to a large bowl. Stir in the balsamic, olive oil, and red wine vinegar. Add the basil, salt, and pepper. Add the ice cubes. Transfer to the refrigerator and chill for at least 2 hours.
Serve topped with cherry tomatoes, cucumber, additional basil, mozzarella balls, and avocado. Adjust seasonings if needed.
